Sausage and Mushroom-Stuffed Acorn Squash

In my quest to find a CSA that provided a nice variety of produce via delivery for an affordable price in the DC area, I happened upon Washington's Green Grocer. So far, my review is mixed. I like the variety and the convenience, but they are less of a CSA-style provider than I had originally thought, with some of their produce coming from as far as Chile and South Africa. Not exactly the most sustainable, local option! I feel torn - has anybody else encountered this?

Some of the goodies from my most recent box were beautiful portobello mushrooms and a precious acorn squash. Happy autumn!

Sausage and Mushroom-Stuffed Acorn Squash
1 acorn squash, halved and seeds removed
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 links spicy chicken sausage, sliced
3 medium portobello mushrooms, sliced
1/4 cup cilantro, chopped
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
salt and pepper to taste
1/4 cup mozzarella cheese

Directions:
Preheat oven to 400F. Brush or spray squash with olive oil and bake for one hour, until meat is tender.

Meanwhile, heat olive oil in skillet over medium heat. Add onions and cook until soft, 5-6 minutes. Add garlic and cook 1-2 minutes until fragrant. Add sausage and cook until browned. Mix in mushrooms, and continue cooking until mushrooms have released their liquid.

Remove the mixture from heat, and add in cilantro, red pepper flakes, bread crumbs, and salt and pepper.

When squash is done cooking, fill the centers with the mixed filling, and sprinkle with mozzarella cheese. Bake for 10 minutes, until cheese is browned. Any extra filling that does not fit in the squash can be baked at the bottom of the dish.