Sausage-Stuffed Acorn Squash Delight

Preheat your oven to 375°F (190°C) and line a baking sheet with foil.

Place the acorn squash halves, cut side down, on the prepared baking sheet.

Bake in the preheated oven for about 1 hour, or until the squash is tender. Remove from the oven, flip the halves over, and let them cool. Keep the oven on for the next step.

Heat a large skillet over medium-high heat and add the sausage. Cook, stirring occasionally, until browned and crumbly, about 5 to 7 minutes. Drain the excess fat. Add celery, mushrooms, and onion; cook and stir for 5 to 10 minutes until the celery softens. Remove from heat.

In a large bowl, beat the egg and mix in sour cream and Parmesan cheese. Stir this cheese mixture into the sausage and vegetable mixture, then spoon the stuffing into the squash halves.

Return the stuffed squash halves to the oven and bake for an additional 20 minutes, until the filling is fully cooked through.