Squash –

Preheat oven to 400ºF. Remove stems, keeping tops intact. Slice off opposite ends so each stands upright. Scoop and discard pulp from cavities. Arrange squash in greased baking pan (cavity side up). Baste with oil and season with salt, pepper and light nutmeg. Bake squash in oven for approx 30 min or until tender when pierced with fork.

Stuffing –

Preheat a large, nonstick skillet over medium-high heat and coat with 2 tbsp of olive oil. Slice Thin ‘n Trim’s low sodium apple cinnamon chicken sausage links lengthwise. Set 8 halves aside. Dice the remaining halves. When pan comes to temperature, add sage leaves and reduce heat. Once sage starts to release oils, add diced sausage and saute everything for 2-3 min until golden brown. Transfer to a bowl, cover and set aside. Brown 8 halved links and set aside.

Assembly –

Fill each squash with a scoop of sauteed sausage & sage stuffing. Return tray to oven for another 6-8 min so they can brown. Plate 1 squash (or half if large) per person along with top, and prop 2 of the halved sausage links up against each.

• All Natural Chicken Sausage
• Stuffed Vegetables