Cut off ends of a medium acorn squash and cut in half.
Scoop out seeds.
Brush with olive oil on all exposed flesh and sprinkle with salt and pepper.
Bake at 400 degrees for 30-40 minutes until squash is tender.
In a separate pan brown ½ pound sausage (or Italian sausage).
Drain and add ¼ cup chopped onion, 1 celery stalk (chopped), 1 apple (diced).
Saute for 2 minutes.
Add ¼ teaspoon sage, ½ cup panko bread crumbs, and ¼ cup Parmesan cheese.
Scoop sausage mixture into baked squash and bake for an additional 15 minutes.
Remove from oven and sprinkle with grated Parmesan.