Stuffed Acorn Squash

2 medium acorn squash

1 lb bulk sausage

1/2 large white onion, finely diced

2 cloves garlic, minced

1 medium bell pepper, finely diced

1 small zucchini, tiny dice

2 cups riced cauliflower

to taste S&P

2 Tbs butter

1 tsp Rosemary

2 Tbs apple cider vingar

Shredded cheese

Preheat oven to 400

Cut squash in half, scoop out seeds

Place squash in baking dish, place 1 Tbs butter in each cavity. Add S&P

Bake 1 hour or until squash is fork tender

As squash bakes begin cooking filling

Heat large skillet over medium heat

Crumble sausage into pan, cook several minutes

Add onion, garlic and peppers, cook until onions begin to become translucent

Add zucchini and cauliflower

Add seasoning and vinegar

Cook until sausage is browned and veggies are soft

When squash is done, fill each cavity with filling and top with cheese

Place back in oven until cheese melts and creates a little crust

Serve any leftover filling on side, with quinoa, or steamed greens