Step 1

Preheat oven to 350°F.

Step 2

Cut off a small piece from the outside of the squash so you will have a flat surface on the bottom to prevent it from rolling over.

Step 3

Place acorn squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 30 minutes.

Step 4

Heat olive oil in a saute pan over medium heat, add onion and cook until translucent.

Step 5

Add sausage and cook thoroughly, breaking it up into small pieces. Add spinach and cook down for 3 minutes.

Step 6

Add cranberries, rice, chicken stock, salt & pepper.

Step 7

Let the filling simmer for about 10 minutes and remove from heat.

Step 8

Add pine nuts and marjoram. Check for seasoning and adjust if needed.

Step 9

Remove squash from oven and carefully turn over. Fill each half and put back in the oven for another 10 minutes.