As a kid, the only time we really ate squash was at Thanksgiving & Christmas - and it was boiled butternut squash that was then mashed and buttered. It was yummy. However, a few years ago, thanks to our local farmer's market, I became enamored with other kinds of squash as well as different ways to prepare them that didn't involve watering them down by boiling them. This is one I came up with.
Acorn squash is full of good stuff, too!
2 acorn squash, approximately 1 lb each
1 package bulk sausage meat, the kind you use for stuffing (or to make sausage patties for you down there in the south)
Split the acorn squash lengthwise - this allows them to stand upright
Remove the seeds & other icky stuff inside
squeeze out 1/4 of the sausage meat right into the squash cavity
sprinkle with garlic & onion & whatever other spices you might like
cover with aluminum foil
bake in a 350-375° oven for 1-1/2 hours
Makes 4 servings. Obviously, if you have more people, cook more squash LOL