Harvest Sausage and Apple Stuffed Acorn Squash

This sweet and savory dish becomes a satisfying meal when paired with a salad featuring dried cranberries and pecans.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  acorn squash
•  olive oil
•  salt and pepper
• 1  teaspoon  dried Italian seasoning
• 1⁄4 teaspoon cayenne pepper
• 1  lb Italian sausage, casings removed
• 1  small onion, finely chopped
• 2  large celery ribs, finely chopped
• 2  small apples, cored and diced
• 1⁄2 teaspoon dried sage
• 1  tablespoon  breadcrumbs
• 1  cup  shredded parmesan cheese, divided

Directions

1. Preheat oven to 425*. Using a very sharp knife, cut off stem end and the bottom of each acorn squash to make them both flat (remove as little as possible). Cut in half so they appear like small round bowls.
2. Place the halves on a greased baking sheet. Rub with oil; season with salt, pepper, Italian seasoning and cayenne pepper. Bake squash for about 40 minutes, or until they're easily pierced with a fork but still hold their shape.
3. Meanwhile, brown the sausage, adding the onion and celery after a few minutes. Saute until sausage is completely browned. Drain off excess fat. Add apples; saute for an additional 2 minutes.
4. Stir in sage and bread crumbs. Add 3/4 of the Parmesan cheese; stir. Remove from heat.
5. Spoon meat mixture into the acorn squash halves. Return to the oven for an additional 15-20 minutes. Serve warm with additional Parmesan cheese sprinkled on top.