Sausage Stuffed Acorn Squash with Mushrooms

Heat the oven to 400°F (200°C). Wash and dry the squash. Stabilize each on a chopping board and carefully halve lengthwise beside the hard stem. Scoop out the seeds and stringy centres.

Set the halves cut-side up on a rimmed baking sheet. Brush the flesh with 1 tablespoon oil in total. Sprinkle with half the measured salt and pepper. Roast for about 45 minutes, until a fork slides easily into the thick flesh.

Meanwhile, warm the remaining oil in a large skillet over medium heat. Add sausage and break it into small pieces as it cooks for 5 minutes. Stir in mushrooms and onion; cook for 8 to 10 minutes, until tender and their released liquid has evaporated. Stir in garlic, thyme and the remaining measured salt and pepper for 1 minute. Cook the pork sausage through to 160°F (71°C), checking the thickest pieces without touching the pan with the thermometer.

Reduce the oven to 375°F (190°C). Let the squash cool until safe to handle. Scoop some flesh into the skillet, leaving a roughly 1/4-inch layer against each skin so the shells hold together. Fold in half the Parmesan. Allow about 10 minutes altogether for cooling, scooping and filling.

Mound the mixture into the four shells and sprinkle with the remaining Parmesan. If the filling will not all fit, place the extra in a small oven-safe dish alongside. Bake for about 15 minutes, until the cheese melts and the centre of each filling reaches 165°F (74°C). Continue baking if needed.

Rest for 5 minutes. Scatter with parsley and serve one filled squash half per person. Scoop the tender flesh and filling from the shell as you eat.