Sausage Stuffed Squash

So, my friends came over for dinner the other night and they brought me a basket of lovely foodie things (I am not certain that she is somehow southern with those manners). In the basket was an assortment of homegrown vegetables including gigantic squash and zucchini. Of course, I decided to stuff that squash with some sort of meat. This squash was baked in the oven and stuffed with an assortment of paleo-friendly foods (a little added goat cheese, which is not paleo). The picture does not do it justice. It was delicious. The sausage and veggies were caramelized. As you will see, I don't measure things and tend to throw all fresh things in a skillet at once.

Recipe for Sausage Stuffed Squash (serves two hungry eaters)

One large homegrown zucchini cut in half or two medium grocery store bought zucchini (cut in 4)*
8 ounces of organic breakfast sausage (hot italian or regular italian sausage would work)
1/2 vidalia onion
1 diced small bell pepper
1/2 fresh tomato
Splash of white wine for deglazing the yummy sausage bits (chicken stock is fine too)
10 ounces of frozen spinach (squeezed of all liquid!)
Extra Virgin Olive Oil
Salt and Pepper
*if using small squash, the cook time will be decreased.

Preheat oven to 400. Cut each squash in half vertically from the tip to the base. Scrape out the insides of the squash. Put in heavy bottomed pan and drizzle with extra virgin olive oil. In the meantime, brown sausage in a saute pan and break up (over medium high heat). When browned, add onion, pepper, and tomato. Stir veggies around in the fat of the sausage and mix together. Let brown while occasionally stirring. Deglaze with white wine or chicken stock. When the liquid is absorbed,  add frozen spinach and decrease heat and cover for 10 minutes. Add salt and pepper as needed. Put mixture into the squash and place uncovered in the oven for 45 minutes if using large squash and 30 minutes if using medium squash. The squash are ready when they are soft on the outside. Enjoy!