Stuffed acorn squash

 Ingredients:

• 4 large acorn squash, halved and seeded
• 4 tbsp olive oil
• 2 cloves of garlic, minced
• 1 tsp ground sage
• 2 lbs sausage (I used sweet italian)
• 1 medium onion, diced
• 2 ribs of celery, diced
• 8 oz mushrooms, diced
• 2 apples, cored and diced
• 1/2 cup grated parm or pecorino romano
• 1 cup panko bread crumbs
• 1/2 cup almond meal
• 2 eggs

Directions:

1. Drizzle squash with olive oil and season with salt
2. Roast squash in a 400 degree oven for 45-60 minutes or until tender
3. Meanwhile, brown the sausage breaking it up as you do
4. Remove sausage from pan and then add onion, celery, and mushrooms
5. Cook for 5 minutes and then add the apples. Cook another 3 minutes.
6. Add garlic and cook for 30 seconds.
7. Add sausage back to the skillet and turn off the heat.
8. Season with sage, salt and pepper to taste.
9. Stir in most of parmesan, panko, almond meal, and eggs
10. Divide the stuffing into the acorn squash halves, top with remaining parmesan, and bake for 25 minutes.
11. Any extra (and you will have extra) can be baked in a dish.