this was a cook from the gut meal in other words open the fridge and see what I have.

We had some sweet Italian sausages left over, green pepper, sweet onion, short grain rice and some marbled cracker barrel cheese.

Cut the squash in half lengthwise , deseeded and roasted until done (fork slips in easily) about 25-30 minutes cut side down

I finely chopped sausage, pepper and onions, I had cooked the rice earlier and it had cooled already the last thing was to just shred some cheese.

In a nonstick fry pan I sautéed the onions, pepper, added the sausage until warm and then added the rice stirred until all was warm.

stuffled the squash and topped with the cheese and back into the oven until melted.

I like this squash you eat the skin just like acorn squash.