Oh, it's so doggone good it should be illegal! Prep time takes a while, but WOW! I only used one acorn squash cut in half and had stuffing left that didn't fit after both halves were filled, so the stuffing recipe would more than likely be good for two whole squash. I have 2 photos on my iPad but can't seem to transfer them over for some reason so I'll just add them from my iPad after I post this.
1 acorn squash
1 med. onion chopped
2 stalks celery chopped
3 cloves garlic chopped fine
1 tsp salt
1 tsp pepper
1 tsp rosemary
1 pound breakfast sausage (original recipe calls for 1/2 pound but I was too lazy to cut what I had in half. Glad I didn't!)
1 apple (doesn't make any difference what kind but I used a Honeycrisp) chopped, skin on or off as desired
1/2 cup grated Parmesan cheese
1 cup plain bread crumbs (I used Progresso)
Cut the ends off the squash so the halves will sit steady on a foil covered baking sheet. Cut squash in half, scoop out seeds for chickens. Drizzle with a little oil, sprinkle with some salt and pepper, and put in the oven at 400 degrees for 40 minutes. While those are baking.....
In a skillet put onion and celery, the salt, pepper, and rosemary and saute in a little oil until celery starts to barely soften.
Add garlic and cook for few minutes more then add sausage and brown.
When sausage is cooked, add chopped apple, stirring it in well.
Stir in bread crumbs, Then stir in cheese. Once cheese is melting, remove from heat and just wait for squash to finish.
Stuff the squash halves, mounding as needed and top with a little more Parmesan. Put back in the 400 degree oven for another 20 minutes. Enjoy - and YOU WILL! Yummy with rolls. You won't need to serve this as a side dish for a meal - one half IS a meal!
There's a video of this being prepared. I think "Tasty" made it. I had the iPad on the counter and kept pausing it until I had the stuffing all cooked! This link should take you to it but I don't know if you have be a Facebook user to get to it.
Edited by Blooie - 10/20/15 at 5:49pm