I developed this recipe in an effort to avoid going to the grocery store. I had all the ingredients on hand, it came together easily and was delicious! Much of the prep and cooking can be done ahead and the stuffed squash will hold overnight prior to the final roasting. —Rhonda35
acorn squash, halved through the stem and seeds removed
Place squash cut-side up on a baking sheet and rub squash flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast about 40 minutes, until squash is tender but not collapsing. Allow to cool for ease of handling.
While squash roasts, prepare filling. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add chorizo, breaking it apart as it cooks. Once sausage has browned a bit, add the onions, celery, bell pepper and continue to cook until sausage is cooked through and vegetables are tender. Season to taste with salt and pepper.
Add the sausage mixture to a bowl with the bread cubes, apple, parsley, egg and cheese. Scoop a thin layer of the squash flesh out of each half and add that to the sausage mixture. Season lightly with salt and pepper and gently combine. Fill squash halves with mixture. At this point, you can place squash on a baking sheet, cover and refrigerate overnight, if you'd like.
Lower oven temperature to 375 degrees F. Roast 15-20 minutes until squash is golden brown. If you held the squash overnight, bring to room temperature before final roasting.
It is up to personal taste, but note that squash skin is edible.