Like Buttah(nut squash... stuffed)

So not everything that I cook has alcohol in it... but rest assured, I believe in cooking with vino in hand (or nearby because safety comes first).  Here is a delicious fall recipe that is wicked easy to make.

Ingredients
1 Butternut Squash
1 tbs olive oil
2 Shallots
3 large mushrooms
2 tbs minced garlic (or two - three cloves)
1 Red Pepper, chopped
2 Turkey Sausage Links (preferrably of the Italian variety)
1/4 tsp dried thyme
1/4 tsp oregano
1/4 tsp basil
1/4 tsp Red Pepper (feel free to add more if you want it spicier)
1 egg white

Directions

1. Preheat oven to 350 degrees
2. Cut squash in half, scoop out the seeds and pulp. 
3. Place squash cut side down into a glass baking pan and fill with 1/2 inch of water
4. Bake for 45 minutes - keep your oven on
5. While squash is baking, combine garlic, shallots and mushrooms in a food processor (I use the Ninja... it is amazing).  You will want to blend until the ingredients are of a paste consistency
6. Heat olive oil in a larger skillet over medium heat (do NOT burn your olive oil!).  Remove sausage from casing and break apart as you place it in the skillet. add peppers, half of the garlic mixture and all remaining spices, then cook thoroughly
7. Remove squash from the oven, scrape the pulp from the rinds into a bowl, and set the rinds back in the glass cookware
8. Mash the pulp with a potato masher
9. Mix in the sausage mix and add egg white and remaining garlic mixture
10. Scoop the mixture back into your reserved rinds and bake for 25 minutes at 350 degrees
11. Serve! (with whatever is remaining from your bottle of Sauvignon Blanc)

Approximate Nutritional Info (serving size: 2)
Calories per serving: 267
Fat: 11.2g (2.2g saturated)
Carbohydrates: 31.4g
Sugars: .7g
Protein: 15.2g