Ingredients

• 2 acorns squash , halved and seeded
• 1 pound ground sausage
• 1 cup chopped celery
• 0.5 cups chopped mushrooms
• 0.25 cups chopped onion
• 1 large egg , beaten
• 0.5 cups sour cream
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
3. 3 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
4. 4 Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
5. 5 Return to the oven and bake until filling is cooked through, about 20 minutes.

Nutrition per serving