We are both big fans of squash – any kind, summer or winter. This was a bit labor intensive, but a fun take on stuffed squash, and very flavorful. It was even better as leftovers, and if you want to feel like a fall meal, this definitely hits that mark! It’s about as seasonal as it gets, and so pretty on the plate, especially with a side salad. The recipe calls for sweet Italian sausage, and that is what I used (chicken, though), but you could use almost any kind of sausage you liked if you wanted to play with different flavors. Original recipe came from Country Living.