Acorn Squash with Sausage

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.