Apple, Sage, and Sausage Stuffed Acorn Squash

2 medium-large acorn squash
1 lb sausage (not Italian, sage/ breakfast style)
2 large apples
1 large onion
8 oz. Baby Bella mushrooms
2 stalks celery
Fresh sage
1-1/2 c seasoned panko breadcrumbs
1 c vegetable or chicken broth
1 Tbls. Poultry seasoning
EVOO
Salt and pepper

Preheat oven to 400°
Wash and dry all produce including squash.
slice a small piece off each end of the squash, I so that it will stand up when stood on that end.  Then, cut each squash in half and scoop out the seeds.
Arrange squash in baking pan,  brush squash flesh with olive oil, then sprinkle with poultry seasoning and salt. Bake at 400 degrees for 45 minutes.
Chop onion, thinly slice celery, slice mushrooms, peel, core, and dice apples. Mince sage until you have 2 tablespoons.
Brown sausage in large saute pan. When sausage is cooked through and lightly browned, remove with a slotted spoon onto a plate leaving fat behind in pan.
Add minced onion, mushrooms, and diced celery, to sausage fat, adding olive oil if needed. Cook 5-7 minutes until softened. Add apples and sage to pan, cook 5 minutes more until just starting to brown.

Shut heat off pan. Return sausage to pan with vegetables, add bread crumbs and broth, mix well. Remove from heat, add salt and pepper to taste

When squash is done, remove from oven. Carefully fill each squash with stuffing, allowing it to mound up a little.

Return to oven 25 minutes. Let sit 7 minutes before serving to set.