Stuffed Acorn Squash

Ingredients:
2 acorn squash
1 lb. chicken sausage
1 apple
1 parsnip
1 pint mushrooms
2 cups fresh spinach
2 cups cooked rice
1 clove garlic (minced)
1/4 c parmesan cheese
1/4 cup cream
salt and pepper


Directions:
Heat oven to 400. Slice acorn squash and scoop out seeds. (I reserved my seeds to roast later.) Add 1/2 T of butter to each half. Bake in the oven until softened(about 30 min).
Remove sausage from casing and saute in a skillet until cooked through.
Chop parsnip, apple, and mushrooms. Add parsnips to the pan. When they are tender add in the apples, garlic, and mushrooms. Season with salt and pepper. Cook until softened. Add in spinach and cook until leaves wilt.
Add in the cream and let reduce.
Remove squash from the oven and scoop out the flesh while still retaining the structure of the skin. Add the squash and cooked rice to the sausage mixture. Spoon the mixture into each squash half.
Top with parmesan cheese and bake an additional 5-10 minutes.
Serve and enjoy.