I found this recipe about 3 years ago and it quickly became our favorite fall dinner. My husband asks for it every year.
2 medium acorn squash
1 lb bulk spicy pork sausage (Italian flavored)
1/2 cup chopped onion
2 tbsp milk
1 cup fresh baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries
Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave safe dish with a splash of water. Cover with plastic wrap and microwave on high for 10-12 minutes or until tender.
Meanwhile, crumble sausage into large skillet; add onion. Cook over med heat until meat is no longer pink ; drain. In a large bowl, beat egg and milk; stir in spinach, bread crumbs, cranberries and sausage. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until heated through.