Sausage stuffed acorn squash

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 c chopped onion
1 egg
2 Tbs milk
1 c fresh baby spinach, finely chopped
1-1/2 c soft bread crumbs
1/2 c dried cranberries

Cut squash in half; remove and discard seeds. Place the squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 min or until tender.

Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.

Turn the squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 min or until a thermometer reads 160*