Chorizo-Stuffed Acorn Squash

• 1 acorn squash, halved through the stem and seeds removed
• 2 tablespoons olive oil, divided
• kosher salt and freshly ground black pepper
• 8 ounces bulk chorizo sausage
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped yellow (or red) bell pepper
• 1/2 cup stale bread, in 1/2-inch cubes
• 1 apple, peeled, cored and diced
• 1/4 cup fresh parsley, minced
• 1 egg, lightly beaten
• 1/4 cup shredded sharp Cheddar cheese

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. It is up to personal taste, but note that squash skin is edible.

acorn, olive oil, kosher salt, sausage, onion, celery, bell pepper, stale bread, apple, fresh parsley, egg, shredded sharp cheddar cheese

Taken from food52.com/recipes/65518-chorizo-stuffed-acorn-squash (may not work)