Ingredients

• 1 tablespoon butter, melted
• 1⁄4 teaspoon garlic salt
• 1⁄4 teaspoon ground sage
• 1 lb pork sausage (regular seasoning)
• 1⁄2 cup onion, finely chopped
• 1 celery rib, finely chopped
• 4 ounces mushrooms, chopped
• 2 apples, cored and chopped (macintosh)
• 1 cup fine breadcrumbs
• 1⁄2 teaspoon sage
• salt and pepper
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• Directions
• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.