Cooking Steps

• Preheat the oven to 425º Fahrenheit.
• Begin by using a very sharp knife to cut off the top stem of the squash. Then, very carefully cut the squash in half longways.
• Use a metal spoon to scrape the seeds out of the inside until completely clean.
• Spray or drizzle the inside of the squash with olive oil, along with the sheet pan.
• Roast at 425º Fahrenheit for 20 minutes, until the squash is fork tender.
• Remove and set to the side.
• Crumble the meatless sausage with your fingers, or mince with a knife.
• Finely chop the mushroom caps and give the arugula a rough chop.
• In a nonstick pan, add about 1 tablespoon olive oil and the crumbled sausage. Sauté until browned.
• Add the chopped mushrooms and continue to sauté until cooked.
• Remove the pan from the heat and add rosemary and arugula and grated parmesan. Stir to combine until the arugula has wilted and the parmesan is mostly melted.
• Turn the oven to 300º Fahrenheit.
• Gently scoop the sausage filling into the cavity of the squash. Fill until just slightly over the top of the squash.
• Top with more grated cheese and put back into the oven for 5 minutes or until the parmesan starts to melt and/or brown.
• Optional, but you may want to broil for 2-3 minutes to brown the cheese further.
• Serve warm and enjoy!