Sage,Sausage And Spinach Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash, halved and seeds removed
3 sweet Italian sausages, casings removed
2 tablespoons minced garlic
1/2 cup onion, finely chopped
1/8 cup dry white wine or 1/8 cup chicken broth
3 cups Baby Spinach, stems trimmed
1/8 cup dried sage, crushed
olive oil
sea salt & freshly ground black pepper, to taste
shredded mozzarella cheese
1/3 cup panko breadcrumbs (Japanese bread crumbs)
balsamic vinegar (optional)

Preparation

Preheat oven to 425 degrees F.
Slice squash in half horizontally, scoop out seeds.
Cut a thin slice offbottoms to allow each to remain upright.
Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
Turn flesh side up and roast another 20-30 minutes until fork tender.
Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
Add spinach and wilt 2-3 minutes.
Drain liquid from spinach. Remove from heat.
Stir in bread crumbs.
Divide stuffing among squash halves, mounding, if needed.
Top with cheese.
Place under preheated broiler for 2-4 minutes until golden brown.
To serve: Drizzle with balsamic vinegar, if desired.