Stuffed Acorn Squash

A Fantastic Dinner for two. Made by yours truly.

So I wanted to make one of the guys I'm dating a fantastic meal to come home to. So on the menu tonight was Stuffed Acorn Squash... My own recipe tada!
Served with garlic sourdough bread toasted with thyme. A fresh green salad with avocado sliced on top, Blueberry Cranberry juice to drink.
We had his favorite for dessert which is cheese cake.

the Acorn squash is slightly sweet and tastes really good with the salty sausage and herb filling.

Ooh doesn't it just make you want to take a bite.

Two easily made bentos from the leftovers. There is salad dressing in the blue snowmen.

Angel's Stuffed Acorn Squash Recipe

three acorn squash
1lb Italian Sausage
1 package of cream cheese
two cloves of garlic
1/4 of a red onion chopped finely
1/4 tsp sage
1/4 tsp black pepper
1/2 tsp rosemary and thyme
Mozzarella cheese shredded

Directions: Preheat oven to 400 degrees
Take the acorn squash cut them in half and scoop out the inards.
place them on a baking pan (I put mine in a cake pan so i can steam them a bit towards the end)
Chop up garlic and onions very finely and add to cream cheese mix in a mixing bowl. Then add all the herbs and mix some more. Then add the Sausage (raw) into the cream cheese mix and continue mixing until the sausage is completely covered with the cream cheese mixture.
Scoop meat mixture into the little bowl area of the acorn squash. Put in oven and bake uncovered at 400 for 30 minutes.
Then turn down temperature to 300 degrees (or 250 depending on your oven) add some water in the bottom of the pan, cover with foil and put back into oven for another 25 minutes. This will moisten and steam the squash up a bit.
Then take out uncover, and add the mozzarella cheese to the top of each squash. Put back in the oven for 5 minutes just to melt the cheese. (this is also when i put the garlic toast in the oven to melt the butter and toast up a bit.)