Squash is abundant and delicious this time of year. Sometimes though, I like to eat it as a main course, so, I concocted this recipe based off of this recipe.

1 butternut squash, cut in halves
1/2 lb. spicy Italian chicken sausage
1/2 lg. onion, chopped
1/2 bell pepper (any color), chopped
1 clove garlic, chopped
1/2 c. chopped parsley

Place squash cut side down in greased shallow baking pan. Bake in 350°F oven 40 minutes until squash is easily pierced. Fry sausage removed from casings until brown and crumbly. Add onion, bell pepper and garlic and saute until onions are soft. Stir in parsley. Remove from heat. Turn squash cut side up and scoop out seeds (or you can remove seeds before cooking). With a fork mash squash in the skin. Spoon sausage mixture over squash. Replace in oven and bake another 15 minutes or until top is golden brown.

Serves 2.

A couple of notes: if you are vegetarian, omit the sausage and add more veggies! If you don't like spicy, use sweet Italian sausage. If you want a sweet n spicy combo, roast the squash with some maple syrup or brown sugar. I also added some herbs de provence, so don't be afraid to use more spices.