By An Edible Mosaic
Cut both ends off of each squash (so that they’ll sit flat when they’re stuffed). Cut each squash in half horizontally, and scrape out the seeds.
Put the squash in a casserole dish. Drizzle on the oil, and sprinkle on the S&P. Rub the oil and spices around the inside of each squash half. Flip the squash over, cover the dish with foil, and roast until tender, about 40 minutes at 425F.
Heat a large skillet over medium-high heat. Add the oil and sausage and stir in the onion and celery. Cook until the sausage is browned and the vegetables are softened. Add the garlic and cook 1 minute, stirring frequently. Stir in the remaining ingredients.
Once the squash is tender, flip each over so the cut sides are facing up. Divide the sausage stuffing between each squash cavity, mounding it up if necessary. Return it to the oven and bake until lightly browned.