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Rinse squash. Cut in half lengthwise to make 8 halves.
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Carefully using a knife and spoon cut and scrape out seeds and some of the squash in the middle of each half creating a shell. (Don't toss out the squash you just scooped out…put in a freezer bag, pop in the freezer and use later for a squash soup).
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Arrange scooped out squash halves in a 9 x 13 inch baking pan.
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Add bread slices to a processor and pulse to make breadcrumbs. (If you do not have a food processor, just tear up into fine pieces with your fingers or use packaged breadcrumbs).
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Put breadcrumbs, dried thyme, salt & pepper in a mixing bowl. Set aside.
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In a skillet brown sausage over medium heat until there is no pink and sausage is slightly browned. As sausage cooks, break up with a wooden spoon into crumbles.
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Add garlic & onion to skillet. Cook for a few minutes more. Scrape mixture into mixing bowl with the breadcrumbs. Toss together well.
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Add shredded cheese to bowl and stir to blend.
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Pour in stock (or water) and combine all ingredients.
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Stuff all squash halves with sausage mixture.
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Sprinkle tops of squash with chopped pecans and additional shredded cheese if desired.
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Bake in a 375 degree oven or on a grill for 20 minutes or until hot. Or cover and refrigerate until ready to bake for later if making ahead of time.