Stuffed Butternut Squash (Print Version)

# Ingredients:

01 - 2 butternut squash (about 2 lbs each).
02 - 2 Tbsp olive oil, divided.
03 - 1 small yellow onion, diced.
04 - 4 celery stalks, diced.
05 - 1 lb mild Italian sausage, ground.
06 - 3 cups spinach.
07 - 4 garlic cloves, minced.
08 - 1 cup cheddar cheese, shredded.
09 - 2 Tbsp maple syrup.
10 - 1/2 tsp salt.
11 - 1/4 tsp chili flakes.
12 - 1/2 tsp poultry seasoning.
13 - 1/4 tsp black pepper, divided.

# Instructions:

01 - Heat oven to 400°F. Cut squash in half long ways, scoop out seeds. Poke sides with fork but don't break the skin.
02 - Mix maple syrup, 1 Tbsp olive oil, garlic, and a pinch each of salt and pepper in a bowl.
03 - Brush the cut sides of squash with this mix. Put them cut-side up on a baking sheet.
04 - Bake about 35 minutes until a fork goes in easily but squash still holds shape.
05 - While that's baking, heat remaining oil in a pan. Cook onion and celery with seasonings until soft (about 8 minutes).
06 - Add sausage, break it up as it cooks until it's done.
07 - Add spinach and cook until it wilts. Stir in half the cheese until melted.
08 - Fill each squash half with the meat mix. Top with leftover cheese.
09 - Bake 15-20 more minutes until cheese melts and browns a bit.
10 - Cut each half in two and serve hot.

# Notes:

01 - Perfect for fall and winter dinners.
02 - Change it up: try mushrooms, peppers, or use turkey instead of sausage.

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