2 Butternut Squash (Halved and Seedless)
½ C. Purecane Brown Sweetener
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
- 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.
- 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.
- 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.
- 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!