Instructions

1. Preheat oven to 400.
2. Slice the squash in half lengthwise. Scoop out and discard the seeds with a spoon, being careful not to tear through the squash. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt.
3. In a small mixing bowl, toss together the sausage, sorghum, feta, parsley, and pine nuts. Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center.
4. In a skillet over medium heat, heat the olive oil and garlic until garlic is fragrant, about 30 seconds. Add the panko crumbs and stir until evenly coated for another minute or so. Sprinkle bread crumbs over filling.
5. Bake for 30-35 minutes, until squash is tender and tops are golden.