Directions

1. Cut acorn squash in half, scoop out seeds, run or spray with olive oil, season with salt & pepper, and roast at 400° for 25 to 30 minutes (until squash is fork tender)

2. While squash cooks, brown chicken sausage with celery, shallots, garlic, and apple

3. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Trader Joe's Everything But the Leftovers Seasoning

4. Sauté for 5-10 minutes until veggies are soft and meat is browned

5. Mix in breadcrumbs, cranberries, and half of the Parmesan

6. Divide sausage mixture into four squash halves. Top with Parmesan and put back in over for 10-15 minutes until Parmesan is melted & bubbly