Oven temperature: 375

Slice the acorn squash in half by sticking your knife into one of the grooves and pressing firmly through. The squash should naturally want to split. Scrape out the guts with a spoon. Season the inside with salt and pepper and massage with a drizzle of olive oil. Bake the squash cut side down for 30 to 40 minutes

Chop your sausage so it is about the size of the orzo. Heat your saucepan on medium and drizzle in some olive oil. Once the oil is loose, add in your sausage to brown. Throw a handful of your dry orzo in so it gets nice and toasty. Stir your goods for 3 - 5 minutes and remove from the pan.

For the french onion soup, I had some frozen but you can always buy a can of it or if your grocery store has a hot soup bar, grab it there. French onion soup is very forgiving.

Add a few spoonfuls of the soup to the pan to deglaze, then scrape up the browned bits. Add the rest of your soup and raise your temperature to high. Once the soup is boiling, add your orzo and the sausage toasted orzo mix. Stir so they don’t initially stick together, then cook for five minutes. You want to make sure the soup is fully absorbed by the orzo so it is better to add less than you think and add in ladles as the orzo soaks it in. Once the orzo is done, stir in your chopped rosemary and spinach and let it get all wilty.

Take the squash out of the oven and turn them face up. Let them cool for at least 10 minutes. Once cool, add your orzo into the cavity and give it a slightly rounded dome.

Drape your cheese over the top of your squash and orzo generously. Finish with a tablespoon of parmesan and throw  it all back in the oven for another 5 minutes so the cheese gets all melty. Top with fresh parsley and enjoy.