You can either use 1 acorn squash (makes 2 heaping servings) or 2 acorn squash (4 nice servings) ~ or double the recipe for more people.
ITALIAN SAUSAGE Stuffed ACORN SQUASH
1 or 2 acorn squash, halved and seeded
1 lb. sweet/mild Italian sausage
1 TB olive oil ………………............……...…..… 1/2 med. onion, diced
2 TB minced or crushed garlic...……………… 1 TB balsamic vinegar
1 tsp. Kosher salt...……………...…...…...…….. 1/2 tsp. black pepper
1 tsp dried oregano ………………………………. 2 tsp fresh rosemary (chopped) (or 1 tsp. dried rosemary leaves)
1 egg, lightly beaten …………..................….OPTIONAL: rosemary sprig to top each serving
1/2 cup Italian seasoned bread crumbs (or prepared stuffing mix)
1/2 cup freshly grated Parmesan cheese ~ OPTIONAL (but I don't use it)
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Preheat oven to 350. Cut acorn squash in half and scoop out the seeds. Place them (cut side down) in about 1" water in microwave-proof dish and microwave on HIGH for 8-10 minutes. Then take them out and carefully scrape out the pulp into a large bowl. Put the peels aside (or back into the dish after you've emptied the water out). Add the egg, salt & pepper; then mash the pulp with a potato masher until it's pretty smooth.
While squash cooks, heat oil in a skillet over medium heat. Cook the onion and garlic until tender, then stir in the sausage, oregano and chopped rosemary. Cook and stir until evenly brown. (doesn't need to be entirely browned because it's going to completely cook in the oven later)
Put the cooked sausage mixture into the mashed squash mixture and stir in the balsamic vinegar and bread crumbs. Stuff into the empty Acorn squash peels; top with Parmesan cheese and a sprig of rosemary. Bake 25 minutes in the 350 oven, until heated through.
Serves 2-4 (1/2 Acorn squash per person)
Side dish suggestions: Green salad and/or citrus fruit salad.