Ingredients:

  • 2 medium butternut squashes, halved lengthwise and seeded (approx. 3 lbs / 1.36 kg)
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 lb (450g) ground Italian sausage
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves (15g) garlic, minced
  • 2 cups (300g) cooked brown rice
  • 2 cups (60g) fresh baby spinach, chopped
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) dried thyme

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Brush the cut sides of the squash halves generously with olive oil and season with salt and pepper.
  3. Place squash cut-side down on the pan and roast for 30–35 minutes until the skin is mahogany-colored and a knife slides easily into the thickest part.
  4. Remove from oven, flip the squash over, and scoop out about 1 cup (approx. 240g) of the flesh, dicing it into small pieces. Set the flesh aside and keep the halves in the oven on low heat.
  5. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
  6. Add the ground sausage, breaking it apart with a spoon until browned and crispy.
  7. Stir in the diced onion and garlic, sautéing until the onion is translucent and fragrant.
  8. Stir in the dried thyme, cooked brown rice, and the reserved diced squash flesh.
  9. Fold in the chopped spinach and cook for 2 minutes until the greens are just wilted, then remove from heat.
  10. Divide the filling among the roasted squash halves and top with grated Parmesan cheese.
  11. Return the stuffed squash to the oven and bake for 15–20 minutes until the cheese is melted and bubbly and the squash is fully tender.