Stuffed acorn squash

We make this dish a lot throughout the colder months, especially in the fall. And since it is almost too chilly out to run in the mornings I am officially dubbing this early fall. What I like about this dish is that it's an all in one that isn't a standard casserole. In fact, when baked and served in the shell of the squash the presentation is rather unique and pretty—good enough for company, I'd say. I've never tried it, but I'll bet it could also be baked in a small baking dish, although I'm not sure if the eges would get too cooked that way. If you try it, let me know.

Stuffed Acorn Squash
Yield: 6 servings
Cooking Time: 30 minutes

Ingredients:
  ● 6 medium yellow or acorn squash
  ● 1/2 lb. pork sausage or ground beef
  ● 1/4 cup onion, finely chopped
  ● 1/4 cup mushrooms, sliced
  ● 1/4 cup celery, chopped
  ● 1/2 cup herb-seasoned stuffing
  ● 1/4 tsp. salt
  ● 2 1/2 tbsp. grated Parmesan cheese, romano or a mix thereof is just as good

Directions:
Wash squash thoroughly and trim off stems (I do this by hitting the stem against the counter, although it usually flies into the next room this way). Microwave on high for ~2 minutes—this isn't to cook them, just to make them soft enough to cut. Cut in half and remove seeds. Place open side down in a pan with an inch of water. Bake at 350 for aobut 30 minutes.

Remove squash from oven and allow to cool for a few minutes. Scoop out most of pulp, leaving enough to keep shells in shape. Set pulp aside and place shells, open side up, in baking dish.

Meanwhile, cook meat, mushrooms, and onion until browned, stirring to crumble; add celery half way through. Remove from heat, drain. Stir in squash pulp, stuffing and salt. Spoon meat mixture into shells; sprinkle with cheese. Bake at 350 degrees for 30 minutes.