Prepare and Roast the Squash:

Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 40–50 minutes, or until the squash is tender and the edges are golden.

Cook the Sausage Filling:

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and fully cooked. Remove the sausage from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, add the chopped onion, garlic, and red bell pepper (if using). Cook for 3–5 minutes, or until softened. Stir in the breadcrumbs or quinoa, Parmesan cheese (if using), dried thyme, and sage. Season with salt and pepper to taste. Return the cooked sausage to the skillet and mix well.

Stuff the Squash:

Once the squash is roasted, use a spoon to gently scoop out some of the flesh, creating a cavity for the filling (leave about 1/2 inch of squash around the edges). Mix the scooped squash into the sausage mixture for extra flavor and texture. Divide the sausage filling evenly among the squash halves.

Bake the Stuffed Squash:

Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the filling is heated through and slightly golden on top.

Garnish and Serve:

Remove the squash from the oven and garnish with fresh parsley. Serve warm and enjoy!