3 acorn squash
1 lb. bulk pork sausage
3/4 c. celery, chopped
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. grated Parmesan cheese
3 tbsp. sour cream
Salt and pepper

Halve and seed squash. Sprinkle insides with salt and pepper and place cut side down in shallow baking pan. Bake at 375 degrees until squash is tender. To test for doneness, pierce squash with long tined fork. While squash bakes, cook sausage; when meat starts to brown, add celery, onion and green pepper. Cook until meat is thoroughly done. Drain off fat. Reserve about 2 tablespoons Parmesan cheese. Stir rest of Parmesan cheese into sausage. Stir in sour cream. Add salt and pepper to taste. Turn squash cut side up and fill cavities with sausage mixture. Sprinkle with reserved Parmesan cheese. Bake 15 minutes.