Slice the squash in half lengthwise; scoop out the seeds. Brush the inside of each squash with olive oil and sprinkle with salt. Place in a baking dish and bake at 400 until tender, about 30 min. When you can pierce the squash easily with a fork, remove from oven. You don’t want the squash to be so soft that it falls apart.

While the squash is cooking, brown the sausage in a skillet over medium heat. Crumble the bread into the pan and let it soak up the drippings. When the bread is slightly crispy, turn off heat and grate in a large pile of Parmesan cheese. Spoon stuffing into the hollow of each squash; return to oven to heat through, about 15 minutes.