Bake acorn squash at 350 temperature for 45 minutes to soften skin. Poke holes in squash to keep from brusting. This makes it so much easier to cut and scape out seeds. Cool squash first before cutting in half. While squash is cooking I cook 1 cup of brown rice with 2 cups water in saucepan to package directions. Usually takes 45 minutes to cook rice. Rice should soak up all water and fluff up. Rice needs to be somewhat firm since finish cooking happens in oven.

While rice and squash is cooking fry up a pound of sage sausage with 3 green onions. When meat is cooked without any pink color, cool down and drain off grease. I like to add 1/2 tsp. Nutmeg, cumin and cinnamon to meat mixture along with salt and pepper to taste. Add cool rice and sausage mixture together.

When acorn is cooled cut in half to scrape out seeds and stuff with sausage stuffing. Bake at 350 for 30-40 minutes to warm throughout. I like to grate fresh parmesan cheese on top just before serving.

This an easy meal or side dish to create for a large group since all can get prepared ahead of time. Just assembled and finish Baking the 30 min.  before eating.