Italian Stuffed Acorn Squash

This dish was inspired by chicken or eggplant parmesan, but is way better!  I could serve 1 or 2, depending on hunger levels.

• 1 medium acorn squash, cut in half with seeds scooped out 
• 1T evoo
• 1C baby bella mushrooms, sliced
• 1/2 a small eggplant, cubed
• 1/4t minced garlic
• 1/4t dried oregano
• salt and pepper
• 3T balsamic vinegar
• 1/2C marinara sauce
• 1/4C reduced fat mozzarella, shredded
• 1T seasoned bread crumbs

1. Preheat the oven to 400*.  Line a baking pan with tin foil and spray lightly with cooking spray.  Place squash cut side down and cook for 40minutes.
2. While squash is cooking, heat evoo in a pan over medium-high heat.  Add eggplant and mushrooms.
3. Season with salt, pepper, and oregano.  Cook for 7minutes, stirring occasionally.
4. Add balsmic vinegar and cook another 3-5minutes, until liquid is reduced.
5. Remove from heat and stir in marinara sauce.
6. Remove squash from oven and flip cut side up.  Fill cavities with veggie mixture and top each side with half of the bread crumbs and cheese.
7. Return to oven for 10minutes, until cheese is browned.