Harvest Stuffed Acorn Squash
1 acorn squash
1 cup diced “sausage,” of choice
1/2 cup bell pepper
1/2 cup onion
1/2 cup chopped Brussels
Cut acorn squash in half and deseed, sprinkle salt, pepper, onion powder, garlic powder and sage on squash. Flip upside down and place on a parchment lined baking sheet and bake at 400 for 35 minutes. Fry your sausage, bell pepper, onion and brussels on medium heat until fragrant. Place “sausage,” mixture into squash and top with my pumpkin “cheese sauce,”(1/2 can pumpkin puree, 8oz of cream cheese, 1 cup of veggie stock, salt, pepper, sage and garlic, heat on low, and serve as a sauce) and enjoy!