No Sugar Baker’s Butternut Sausage Stuffed Squash

Ingredients:

Squash:

2 Butternut Squash (Halved and Seedless)

½ C. Purecane Brown Sweetener

Olive Oil

Filling:

1 lb. Cooked Italian Sausage (Drained)

½ C. Mushrooms

¼ C. Chopped Onions

¼ C. Pecans

¼ C. Purecane Brown Sweetener

1 t. Cinnamon

1 t. Pumpkin Pie Spice

¼ C. Grated Parmesan

Easy Directions:

1. Step One: Place your squash halves on a baking sheet. Pour olive oil over each squash and coat each squash with Purecane Brown. Roast at 400 for 45 minutes.
2. Step Two: While squash is roasting, prepare the filling. On stovetop, sauté together sausage, mushrooms and onions. Add in pecans. Place in a medium sized bowl.
3. Step Three: When squash is done, let cool for 5 minutes. Carefully, remove squash from squash shell and place soft squash into bowl with sausage mixture and add in Purecane Brown. Mix well.
4. Step Four: Spoon mixture into each of the empty squash halves. Top with parmesan cheese. Return to oven and broil for 7-10 minutes. Let set! Enjoy!