2 acorn squash, cut in half, seeds discarded
1 lb. bulk sausage, crumbled, browned, and drained
cinnamon and nutmeg, optional
salt and pepper, to taste
Preheat oven to 350 degrees. Fill 2 baking dishes about 1″ deep with water. Place squash halves, 2 in each baking dish, cut side down into the water. Bake for 45 minutes to an hour until the squash is fork tender. Drain water from the baking dishes, then flip the squash over. Sprinkle with salt, pepper, cinnamon, and nutmeg. Put a little brown sugar in the bottom of the squash. Top with browned sausage, divided evenly among the 4 squash halves. Top with more brown sugar. Return to oven and broil on low until the brown sugar starts to melt and bubble.