Sausage and Mushroom Stuffed Acorn Squash

SERVING SIZE: ½ stuffed squash

YIELDS: 2 servings

– 230g lean Italian turkey sausage
– 1 acorn squash
– 60g mushrooms, chopped
– dash of parmesan cheese

1. Preheat oven to 350 degrees F.
2. Cut acorn squash in half and take out the seeds.
3. Place each half face down on a cookie sheet and bake for 30 minutes.
4. While acorn squash is baking, cook sausage and mushrooms over stove top until completely cooked through.
5. Place cooked mushrooms/sausage into each acorn squash half, sprinkle with parmesan, and roast for another 30 minutes in the over.
6. Let cool for a few minutes and enjoy!