Preheat the oven to 425 F. Line a baking sheet with parchment paper. Cut the acorn squash in half. Scoop out and discard the seeds. Brush with olive oil and season with salt and pepper. Place on baking sheet cut-side down and roast for 30-35 minutes until mostly tender.

While that is cooking, dice the eggplant and toss with a some salt. Spread on a baking sheet and let sit for approximately 15-20 minutes to allow the eggplant to release some of its water. Pat dry with a paper towel.

Slice sausage into thin slices and add to a large sauté pan drizzled with olive oil OR just crumble in the pan. Cook until browned and remove. Set aside.

Add the onion and eggplant to the pan. Cook on medium, tossing until eggplant are golden brown. Add olive oil to pan as needed. We want to be careful not to burn. Once done, add the minced garlic, red pepper flakes and oregano. Stir and let cook for a minute.

Add the sausage back to the pan along with the tomato sauce. Bring heat down to low. Season with salt, pepper. Cook for another 3-5 minutes until flavors combine. Remove and set aside. Allow to cool slightly.

Once ready, remove the acorn squash from the oven. Add the cubed mozzarella to the slightly cooled eggplant mixture. Toss quickly to combine. Place mixture into each acorn center.

Season the panko with a sprinkle of Italian seasonings and 2 tablespoons of extra virgin olive oil. Top each squash half with the breadcrumb mixture. Return back to the oven for another 15-20 minutes or until the cheese is melted, squash is tender and the breadcrumbs are browned.