Sausage Stuffed Acorn Squash

Preheat the oven to 400°F and line a baking tray with parchment paper. Slice the squash in half and scoop out the seeds with a metal spoon. Discard the seeds.
Coat the inside of the squash with olive oil and season with salt and pepper. Lay the squash cut side down on the parchment paper and place in the oven. Bake for 30 minutes, until squash is starting to become fork tender. The squash will cook a little longer with the stuffing, but you want it mostly soft/tender at this point.
While the squash is baking, make the stuffing. In a medium size skillet over medium heat, cook the sausage, onion, and celery. Break up the sausage as it browns. Cook the sausage mixture for 10 minutes, then add the garlic, thyme, parsley, salt, pepper, cranberries and walnuts. Continue to cook for 5 minutes.
While the sausage is cooking, mix the butter and breadcrumbs in a small bowl.
Remove the cooked squash from the oven. Use tongs to carefully flip them over on the baking tray. Divide the sausage into 4 equal scoops and fill each squash until heaping full.
Add the breadcrumb topping to the top of each filled squash and place back in the oven for 20 minutes more, or until the squash is soft and the stuffing is hot. Let the squash rest for 5 minutes and then serve!