Honeynut Squash Stuffed w Sausage & Spinach

Honeynut squash are fairly new to the scene, only a few years old.....I discovered them at my farmer's market last year.

They are wonderful, sweet little things, like butternuts, but no peeling necessary.  The skin is totally edible.

Here, I stuffed them with sausage and spinach and other good stuff, and baked them with some parmesan cheese.  

These were a delicious main dish, and would be a great side dish for Thanksgiving.

Measurements don't have to be exact, do your thing!

Here is how I made them:

4 honeynut squash, cut in half, seeds removed
3 Italian sausage links, casings removed, and crumbled
big handful of spinach (I use real spinach, not baby spinach)
1 large onion, chopped
2 garlic cloves, chopped
olive oil
kosher salt & pepper
1/4 c Parmigiano Reggiano cheese

Start my roasting the squash.   Drizzle the halves with olive oil and sprinkle with kosher salt.   Turn the squash flesh side down on a parchment lined baking sheet.

Roast for 25 minutes at 400F.   

While the squash is roasting, make the stuffing.

In a large skillet, heat olive oil and saute the onion, garlic and sausage until cooked, about 5 minutes or so.  Add in the spinach leaves and cook another minute or two, until the spinach is wilted.    Season with salt & pepper.

Fill the squash halves with the sausage spinach mixture and sprinkle the top with parmesan cheese.

Put back in the oven for about 10 minutes, until the cheese is golden.

With the leftovers, I scooped the squash and sausage out of the skin and made a delicious frittata!!!!

Let me know if you make these!  They are so good!
You could add mushrooms or peppers, or any other veg to the mix.