Preheat oven to 400
Cut acorn squash in half, rub with a bit of olive oil and season with salt and pepper.
Place cut side down on baking sheet and roast for 20 minutes.
While squash is roasting, make the filling.
Heat 1 tablespoon olive oil in large pan.
Brown Chicken Sausage
Add fresh herbs and sautee for a minute.
Remove from heat.
In a bowl combine cooked quinoa, parmesan, gluten free panko, salt and pepper.
Add Chicken Sausage/Herb Mixture.
Stir together well.
Add egg and stir again.
Stuff into acorn squash, sprinkle with remaining parmesan.
Bake at 400 for 20-25 minutes