Ingredients

• 1 serving olive oil cooking spray
• 1 acorn squash , halved and seeded
• 1 tablespoon olive oil
• 1 pinch salt and freshly ground black pepper to taste
• 0.5 pounds sage-flavored ground breakfast sausage
• ½ onion , diced
• 0.5 cups thinly sliced cabbage
• 0.5 cups matchstick-cut carrots
• 1 pear - peeled , cored, and diced

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
2. 2 Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
3. 3 Roast in the preheated oven until softened, about 30 minutes.
4. 4 Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
5. 5 Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.

Nutrition per serving