Stuffed Acorn Squash

As promised, here is the recipe for that lovely stuffed squash I made last weekend (and again this weekend):

The cast of characters (minus the rosemary, which I forgot, oops):

Grate about 3/4 cups of the cheese of your choosing. I used cheddar and parmesan because that's what I had on hand. Pick your favorite cheese and go with that:

Cut the bread up into small, dice-size pieces. You'll need about a cup and a half of cubes:

Dice up a very small amount of onion. This is just one slice from the middle of the onion, cut up very finely:

Remove the sausage from its' casing and brown:

Take the sausage off the heat when done and, in that same pan, cook the onions until softened, then add the garlic (1-2 cloves, minced) and continue cooking until fragrant but not burnt.

Put the sausage, bread crumbs, cheese, rosemary, onions, garlic and 3 TB half and half in a large bowl and combine until moistened. Meanwhile, halve the acorn squash and scoop out all of the seeds, then rub some olive oil on them and season with salt & pepper:

Fill the hollowed out squash with the filling, make sure to really pack it in there. You want the squash to lay flat when flipped upside down:

Flip the squash into a baking dish and put in a 375-400 degree oven:

After a half hour, check on it to make sure the bottoms aren't burning too badly. If they are, add a little bit of water to the dish.

After approximately an hour (mine took 50 minutes today), remove the squash from the oven:

Flip them back over and serve:

One half is usually a perfect meal for one person. See how it's all browned and crusty on the surface? SO YUMMY!

Here's the ingredient list with exact measurements:
1 link italian sausage (or 2 slices bacon)
1 slice onion (or 1 shallot)
1-2 cloves garlic
2 tsp rosemary (or sage, or whatever your favorite spice is)
1.5 cups bread cubes
3/4 cup grated cheeses
3 TB half & half
1 medium acorn squash
olive oil
salt & pepper