Sausage-stuffed squash

Wanted something easy but filling tonight, so had acorn squash stuffed with lamb-pork sausage. The sausage, seasoned with lots of good things and "crunched up" with some pine nuts, was made a year ago so I don't remember the recipe. Making tonight's finished dish, though, is just like for any baked squash. Instructions: Preheat the oven to 425F. Cut an acorn or other winter squash in half lengthwise, scoop out the flesh and seeds. Pull off the seeds and discard the "guts." Spoon sausage into each half of the squash. Dust the seeds with a little salt and spices to taste (I used a generous amount of cumin because it was a spicy lamb/pork sausage) and mix with about 1t oil (I used sesame). Spread on baking sheet.
Bake on a baking sheet lined with foil 20 - 25 min and then pull off seeds (picture above shows seeds just out of the oven). Bake another 25 min until squash is just on the soft side.

If you didn't eat the seeds after pulling them out of the oven (we often do), sprinkle half over the top of each stuffed squash half. Serve hot.