Preheat the oven to 400F. 

Using a sharp knife cut each acorn squash in half and remove the seeds.

Brush olive oil inside and on top of the acorn squash, then sprinkle pepper and salt to taste.

Bake the squash for 40- 60 minutes or until they are tender and you can pierce them with a fork. You want to cook the squash with the open side up. 

While the squash is baking begin sautéing the sausage for until cooked through breaking the meat into small pieces. Once the meat is done, put aside. 

In a separate pan add a small amount of olive oil and start sautéing the onions and celery. Saute for about 2-3 minutes or until they start to brown. 

Add the apples and saute for another 2 minutes until the apples have softened.

Add the rosemary herb seasoning and mix together. 

Add 3/4 cup of parmesan cheese to the mixture and stir until the cheese begins to melt. Once completed, add the sausage back into the mixture. Stir completely.

Once the squash has finished baking spoon in the meat mixture to the squash. 

For NON-KETO: Top the squash with dry Italian bread crumbs and lightly drizzle melted butter over the crumbs. If you want the Keto version, ignore this step.

Top with the remaining parmesan cheese and baking for an additional 15-20 minutes. 

Top with parmesan cheese and enjoy!