Sausage and Cauliflower Rice stuffed Acorn Squash

1 Acorn squash
8 ounces italian sausage
2 cups cauliflower rice
1 cup chopped mixed peppers & onions
1 clove minced garlic
1/2 cup sugar free maple syrup
1 tsp cinnamon
1/2 tsp salt
1 cup shredded cheese of choice


Cut acorn squash in half, remove seeds - coat in oil, and place on a parchment lined baking sheet. Roast in oven flat side down for 15 minutes, then flip over, and roast on other side an additional 15 minutes at 400 degrees. You want it to be just fork tender - not soft. Set aside.

In a skillet - saute peppers, onions, and garlic. Add in italian sausage and cook thru. Add in the cauliflower rice, and turn off heat. Stir in the cheese, maple syrup, cinnamon, and salt. Mix everything together well.

Scoop the mixture into each half of the acorn squash. Return to oven, and bake for 10-12 minutes - or until golden.

Serves 4.