Ingredients:
4 acorn squash, cut in half, seeds removed
1 tbsp. olive oil
1 pound sweet Italian sausage, crumbled
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tbsps. parsley, finely chopped
4 large eggs, beaten well
1/4 cup heavy cream
2 tsp. salt
1 tsp. black pepper
2 tsp. lemon juice
To Make:
Preheat oven to 350 degrees.
In a large saucepan, heat oil on medium heat until sizzling. Add sausage crumbles, onion, and garlic, stir to combine, and cook for ten minutes, until sausage begins to brown. Add parsley, salt, pepper, and lemon juice, and cook for two minutes more, stirring constantly. In a small bowl, whisk the eggs and cream together to make a custard base.
Arrange the squash halves on a large baking pan. Using a slotted spoon, scoop the sausage mixture into the hollowed out squash halves until they are filled. Fill in the remaining cracks with the custard. Place pan on the center rack and bake for about one hour and fifteen minutes, until sausage is crispy and squash is very tender. Remove from heat and let cool for five minutes before serving.
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