The perfect fall meal for two, featuring acorn squash stuffed with a savory chicken sausage, mushroom, onion, and rice filling, topped with melted fontina cheese.
Preheat oven to 400°F. Halve and scoop out the seeds from the acorn squash. Brush the acorn squash with olive oil, salt, and pepper. Roast for 30 minutes, then turn over and roast for another 15 minutes.
Meanwhile, squeeze sausage from casing and cook in a pan. Set aside. In the same pan, cook the diced onions and chopped mushrooms with salt and pepper until softened. Add the cooked sausage back into the pan, along with the cooked rice. Mix well.
Fill each half of the roasted squash with the filling, topping generously with shredded cheese. Bake for another 15 minutes, or until the cheese is melted and bubbly. Enjoy!
