Maple Syrup and Vegan Sausage Stuffed Acorn Squash

This is a perfect meal for fall and winter! The squash will be in season and the maple syrup and sausage combo has a delightfully warm and fall-ish taste. Mmmmm!


Ingredients
2 small Acorn squash
1 tbsp. oil of choice
1 tube Lightlife Gimme Lean ground sausage style
1/2 c. raisins
1/2 c. pecans
3/4 c. maple syrup

Cut the top off of the acorn squash and scoop out the seeds and guts.  Cut the tip off the bottom of the squash so that it sits flat on a cookie sheet (don't cut too much off! You don't want all of your filling to fall out through the bottom.)

Heat your oil over medium high in a frying pan.  Put the sausage in the pan, you'll need to use your spatula to break up the sausage (it might not break up entirely, but get it as small as you can!) one the sausage is starting to brown add the pecans and raisins. Cook together for about a minute and remove from heat.

Fill the acorn squash with the sausage mixture and pour half of the syrup over the mixture in each squash.

Bake at 400 for about 45 minutes.  Check it periodically, it will be down when the squash is soft (poke it with a fork to check!)