This makes a delicious low carb Fall dish that is so simple to put together. Use turkey sausage if you want to reduce the fat and calories.
- 1 medium size butternut squash
- 1 lb Italian sausage
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1/2 c chopped mushrooms
- 1/2 cup Parmesan cheese
- Preheat oven to 400 degrees. Cut butternut squash length wise and remove seeds. Place onto baking dish cut side up and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 40 minutes or until flesh is fork tender.
- Meanwhile, brown the sausage in a skillet. Add in mushrooms, onions and garlic and saute until tender.
- Remove squash from oven and allow to cool until it can be handled. Gently remove flesh from the squash leaving about 1/4 inch around the skin of the squash. Roughly chop up the squash and gently mix in with the sausage mixture. Add in Parmesan cheese and begin stuffing the squash. Mound the filling in the squash shells (you may have some mixture left over, would make a good stuffed mushroom filling)! Place back into oven and bake about 15 minutes or until cheese melts.