Half Baked Harvest

0 1. Preheat the oven to 425° F.2. Combine the beef, onion, and Italian seasoning in a skillet set over medium heat. Cook for 8-10 minutes until browned. Mix in the marinara sauce, the pesto, sun-dried tomatoes, and chili paste. Simmer for 5 minutes. Season with salt and pepper. 3. In a glass measuring cup, mix the cream cheese with 1/2 cup cream until creamy and combined. Add the remaining cream, thyme, nutmeg, and mozzarella. Season with salt and pepper.4. Place the squash on a sheet pan. Stuff each with meat sauce, then add the cream sauce. Bake for 20 minutes. Remove from the oven and top each with provolone and parmesan. 5. Pull the squash out and arrange 2 tablespoons of butter, garlic, and sage around the squash. Bake for 10-20 minutes or until the squash is tender and the cheese is golden brown on top. 6. Chop the garlic and mix with 2 tablespoons butter and the sage. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese in with the squash. Enjoy!