Sausage-Stuffed Squash

Preheat your oven to a medium-hot temperature of 375 degrees Fahrenheit. Cover a baking sheet with aluminum foil for easy cleanup.

Place the squash halves, cut-side facing downwards, onto the prepared baking sheet. This will ensure even cooking and prevent any mess.

Bake the squash halves in the preheated oven until they are tender and easily pierced with a fork, approximately 1 hour. Take the squash halves out of the oven, flip them over to reveal their cut-side, and set them aside to cool. Leave the oven running.

Heat a large skillet over a medium-high heat level. Add the sausage and cook, stirring occasionally, until it is nicely browned and crumbly, taking around 5 to 7 minutes. Remove the grease from the skillet using a paper towel. Add the celery, mushrooms, and onion to the skillet; cook and stir until the celery is soft and tender, taking about 5 to 10 minutes. Turn off the heat.

In a large bowl, whisk an egg until it's fully incorporated. Stir in some sour cream and Parmesan cheese to create a creamy mixture. Combine the egg mixture with the cooked sausage mixture, then spoon it into the squash halves.

Return to the oven and bake until the filling is cooked through, taking around 20 minutes.