1/2poundsweet Italian sausage(casings removed if purchasing links)
1mediumapple, diced small (1 1/2 cups)
1/2smallsweet onion, diced small (1/2 cup)
1stalkcelery, diced small (1/2 cup)
1/4cupshaved Parmesan, for topping
Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
Using a heavy, sharp Chefs knife, carefully cut off a small portion from each end of both squash (this will help stabilize them and sit flat on the baking sheet.) Then carefully (but with some muscle!), slice each acorn squash in half horizontally, so you you end up with 4 halves that look like flowers.
Rub the butter inside and on the tops of each squash half. Season with salt and pepper, to taste.
Transfer the squash to the prepared baking sheet; place in the oven and cook for approximately 50 minutes (depending on the size of your squash.) You want it tender when pierced with a fork, but still holding its shape.
About 10 minutes before the squash is done baking, make your sausage and apple mixture. In a large skillet, warm remaining 1/2 tablespoon butter over medium-high heat. Add in the sausage, apple, onion, and celery; saute for about 5 minutes until pork is no longer pink and vegetables are tender. Drain off any fat. Season with the oregano and a touch of salt and pepper, to taste, if necessary.
Fill the baked acorn squash with the sausage and apple mixture; top with some shaved Parmesan cheese. Serve and enjoy!