stuffed squash with fennel + mushrooms

1 Preheat over to 400*
2 In a large skillet heat cooking oil on medium high heat
3 Once oil is hot add ground beef and sausage
4 In a separate pan, heat additional tsp of oil on medium
5 Once oil is heated add chopped onion and fennel, salt to taste
6 Cook until translucent
7 Add garlic and cook an additional 3 minutes until cooked through and remove from pan
8 In the same pan add a touch more oil and cook mushrooms until tender
9 Add fennel, onion and mushrooms into cooked beef and sausage
10 Add crushed tomatoes, tomato paste, kale and thyme to pan and combine
11 Lower heat to medium lower and let simmer for 10-15 minutes
12 Salt and pepper to taste
13 Meanwhile, cut squash in half lengthwise and hollow out seeds
14 Drizzle olive oil over hollowed out squash and sprinkle with salt and pepper
15 Stuff squash cavities with beef mixture and place in a baking pan
16 Bake for 30 minutes