Preheat the oven to 375°F (190°C). Cut the acorn squashes in half lengthwise, scoop out the seeds, and discard them (or save them for roasting later!). Brush the cut sides of each half with olive oil, then season with salt and pepper. Place them on a baking sheet, cut side down. Roast for 30–35 minutes, or until fork-tender. 🥄✨

While the squash is roasting, heat a large skillet over medium-high heat. Add the ground sausage and cook until golden brown, breaking it into crumbles as it cooks. This step ensures every bite is packed with flavor! 🍳

Once the sausage has cooked, add diced onions, bell peppers, and minced garlic to the same skillet. Sauté until the veggies soften and become fragrant. 🌈

Stir breadcrumbs, Parmesan cheese, and dried thyme into the sausage mixture. Pour in the chicken broth to moisten the stuffing. Cook for an additional 2–3 minutes until everything comes together in a crumbly but slightly cohesive filling. 🧄🧀

Flip the roasted squash halves so the cut side is facing up. Carefully spoon in the sausage filling, gently mounding it on top of each half. Be generous! You want each bite to have a bit of everything. 🥰

Pop the stuffed squash back into the oven and bake for another 15–20 minutes, or until the filling gets a golden, crispy top. Serve warm and enjoy the cozy deliciousness!