1 large acorn squash
1 cup small diced day-old Italian bread
¼ cup chopped fresh mushrooms
1 tablespoon olive oil
¼ of a large onion, diced
1 celery stalk, diced
½ teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 mild Italian sausage links, casing removed
Preheat oven to 400 degrees Fahrenheit.
Slice the squash in half, scoop out the seeds, and place on a foil-wrapped baking sheet.
Place a medium skillet over medium heat, add olive oil, celery, mushrooms, and onion, and sauté until onion is translucent.
Add salt, pepper, and sausage, and break up with a wooden spoon, then cook until the meat is no longer pink. Add bread and mix well.
Scoop mixture into each acorn squash half. Bake the squash in the preheated oven and bake for 1 hour and 15-30 minutes.
Serve with green beans.