Preheat your oven to 350°F (175°C). Carefully cut the acorn squash in half, scoop out the seeds, and drizzle the insides with olive oil. Sprinkle with salt and pepper for flavor, then place them cut-side down on a baking sheet. Roast for about 30 minutes, or until the squash is fork-tender and begins to caramelize at the edges.

While the acorn squash roasts, heat a skillet over medium heat. Add the ground pork sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Once done, transfer the sausage to a plate, keeping the grease in the skillet.

In the same skillet, add diced yellow onion to the sausage grease and sauté for 2-3 minutes until fragrant and softened. Stir in the diced gala or honeycrisp apple and minced garlic. Cook for another 3 minutes, allowing the apples to become tender and incorporate their sweetness into the mixture.

Remove the skillet from heat and mix in the toasted panko breadcrumbs and 1/4 cup of freshly shredded parmesan cheese. Fold the browned sausage back into the mixture, adding additional salt and pepper to taste. Allow the filling to meld for 2-3 minutes.

Take the roasted acorn squash out of the oven and carefully flip the halves back to cut-side up. Generously fill each half with the sausage and apple filling, pressing gently to pack it in. Top with remaining parmesan cheese.

Return the stuffed acorn squash to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.