Fall on a plate! This is a delicious and fairly healthy stuffed acorn squash dish.
Preheat your oven to 350. Halve your acorns and scoop out the seeds. Drizzle with a little EVOO and salt. Place (cut side down) on a parchment-lined baking sheet. Roast for about forty minutes. You will know it is done by squeezing the squash; if it is soft and gives easily, it is done. You want to maintain some integrity to the squash so it will stand up after being filled.
Filling (shallots, apple, Italian sausage, spinach)
Sweat some diced shallots in EVOO and salt. Add Italian sausage and brown. Season with salt, pepper, and 2 cloves of minced garlic. Add the apples and spinach. Scoop this mixture into the acorn squash halves (let extra mound around). Pop them back into the oven for about 10 minutes just to bring it all together.