Savory Stuffed Squash
2 acorn squash, about 1 lb. each
1 lb sage sausage
? cup onion, diced
? tsp. minced garlic
? cup dry sherry
3 ? - 4 cups fresh spinach leaves
1 ? cups fresh bread crumbs, coarsely ground
? cup gruyere cheese, shredded
Heat convention oven to 400?F.? Cut squash in half; spoon out seeds.? Line baking pan with parchment paper and place squash cut side up on pan.?? Drizzle squash with oil and salt. ?Roast in oven 15 minutes, turn over and roast 10 minutes longer until tender. Place under broiler 1 minute to brown edges. ??
In skillet, over medium heat, cook sausage in about 1 Tb. oil for 10 minutes breaking apart with fork.? ?Stir in onion; cook 3 minutes.? Pour in sherry and deglaze stirring and scraping bottom of skillet often, for about 2 minutes.? Add spinach to skillet; cook 2 minutes just to wilt.? Remove skillet from heat.? Stir in bread crumbs and ? cup shredded cheese.?
Spoon 1 cup sausage mixture into each squash half.? Top with remaining shredded cheese.? Place under broiler 1-2 minutes to melt cheese.?