Sausage and apple stuffed acorn squash

1 serving sweet yellow onion, raw (1 medium onion) (by COUNTRYCITYMIX)
4 oz Bob Evan's Original Sausage Roll (by JRODEN6)
1 medium (2-3/4" dia) (approx 3 Apples, fresh with skin
4 serving Seasoned breadcrumbs
24 serving Parmesan and Romano cheese
1 tbsp Butter, unsalted
1 tbsp Extra Virgin Olive Oil
2 squash (4 inch dia) Squash, winter, acorn, raw
2 serving Great Value Mozzerella Cheese (shredded/part skim)

Cut in half and clean acorn squash. Bake 400 degrees 40 mins with a drizzle of oil and salt and pepper. Sautee onion in butter and a little oil until soft, add sausage, spice it up with sage or whatever you like, salt and pepper, crushed red pepper. Cook until almost done add diced apple, cook until softened, add bread crumbs and cheese. Stir until well combined. Set aside until squash is done. Fill squash halves with 1/4 of mixture. Bake 15 mins, take out sprinkle on mozzarella and bake 5 mins.

Serving Size: makes 4 halves

Number of Servings: 4

Recipe submitted by SparkPeople user LBOLLING2.