Instructions

1. Pre-heat your oven to 375{F}
2. Cut your pepper in half length wise, clean it out and the place it cut side down {skin side up} in about a pan with sides and add a little bit of water to it — roast the B-Squash until the inside is fork tender and cooked through — about 30-40 minutes
3. While that’s having a good ol’ time in your oven, get a big skillet heating with your fat of choice {I used butter, lots of butter} and add in your onions and peppers to start cooking. When they’ve had a few minutes in there either chop up or crumble your sausage and add it into the pan. Let it finish cooking.
4. When your B-Squash is cooked, set the pan on the counter and flip it over and carefully {REALLY carefully} scoop out the insides so you’re left with a really pretty bowl for your filling! Add one half’s insides into your pan with the peppers and sausage and the other half into a storage container {hello lunch tomorrow!}. Then leave your squash in the pan that you just roasted it in, except this time leave it “bowl” side up {or skin side down!}
5. Give everything in the skillet a big mix, add in a little more fat and then add in your seasonings and apple cider vinegar. Give it one more stir, taste test and adjust if needed.
6. Dot the inside of your squash with your fat of choice and then stuff it with your filling {I didn’t have any leftover, if you do save it for breakfast — it’s going to be a-mazing with eggs!
7. Bake in the oven for 10-15 minutes.
8. Serve and enjoy!