Baked Butternut Squash With Italian Sausage Stuffing

Ingredients

• 4 medium butternut or acorn squash, about 1 pound each, cut in half, seeds removed
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 pound Italian sausage, casings removed and cut into 1/4-inch pieces, or fresh sausage crumbled
• 1 medium yellow onion, finely chopped, about 3/4 cup
• 1/2 medium green bell pepper, finely chopped, about 1/2 cup
• 1 tablespoon minced garlic
• 4 cups French bread cubes
• 1/2 cup chicken stock
• 1/4 pound freshly grated Mozzarella cheese
• 1/4 pound freshly grated Monterey Jack cheese
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon dried sage
• 1 large egg