Sausage Stuffed Squash

2 acorn squash, cut in half
3 cups bread, cubed small
1 stalk celery, diced small
1 small onion, diced small
1 tablespoon butter
2 teaspoons chopped fresh sage or 1 teaspoon dry
1/4 cup chicken broth
1 lb pork sausage
sea salt and black pepper to taste
1/3 cup fresh grated Parmesan

1. Heat oven to 350°F. Spray a roasting pan with cooking spray and bake squash, cut side down, for 45 minutes or until just tender. Let cool and scoop out seeds.
2. While squash is baking, saute onion, celery and sage in butter until tender, about 8 minutes. Toss onion mixture with bread cubes and broth in a bowl. Add in the pork sausage, breaking it up with your fingers into smaller chunks and mix with bread.
3. Mound the mixture into the squash halves and pack into cavities. Bake for 1 hour or until internal temperature reaches 165 degrees. For the last 15 minutes of cooking time, sprinkle tops with grated parmesan cheese and return to oven.