• 4 acorn squash cut in half with seeds removed
  • 1 pint grape tomatoes
  • 1 pound Swaggerty’s Farm Italian Sausage
  • 8 ounces bella mushrooms chopped
  • 1 tart apple chopped
  • ½ cup finely chopped onion
  • 1 teaspoon dried sage
  • ½ teaspoon fennel seeds
  • 2 cups chopped baby spinach
  • 1 Tablespoon fresh thyme leaves
  • Salt and pepper
  • 8 ounces fresh mozzarella cut into small pieces


  • Preheat BGE to 400° Set for indirect cooking.
  • Using a sharp knife cut a thin slice of each squash bottom so the will sit flat while cooking. Place each half cut side down in a shallow baking pan.
  • Add water to come up about ¼ of an inch in pan.
  • Sprinkle grape tomatoes in pan around squash. Bake for 40-45 minutes.
  • While squash is cooking, brown sausage. Drain fat.
  • Add the mushrooms, apples, onion, sage, and fennel. Cover over medium heat until mushrooms are wilted and apples are just beginning to soften.
  • Add spinach, thyme, salt and pepper. 
  • Cook for another few minutes and remove from heat.
  • Remove baking pan, drain water, and place squash on a cooking surface.
  • Smash tomatoes with a fork. Add smashed tomatoes and mozzarella to the sausage. Mix.
  • Fill each squash generously with sausage mixture.  Place squash back in baking pan and return to the Egg for another 10-15 minutes or until heated thoroughly.