Cut the squash in half and place cut side down in a large pan. Add a bit of water at the bottom of the pan and cover with foil. Bake at 350 for 40 – 45 minutes or until a fork goes into the squash with ease.
Alternatively, you can place the squash face down in a large non-metal pan and cover with plastic wrap. Place in the microwave for 8 – 10 minutes on high or until a fork goes into the squash with ease.
Let the squash cool to finger touch. With a spoon, scrape all the stringy bits and seeds out of the center of the squash. Discard these insides and set aside.
In a frying pan, begin to brown the sausage. Add the bacon, garlic, chili flakes and paprika and fry until ¾ cooked.
Add the onion and celery to the sausage mixture and sauté for 5 minutes over med/low heat.
Add the rice to the mixture and continue to sauté for 5 – 8 minutes.
If the oven is not on at this point, begin heating it to 350.
Using a large spoon, stuff the rice mixture into the cavity of the squashes, heaping it into a small mound.
Place them on a parchment-lined baking pan
Sprinkle with a tablespoon of shredded parmesan each
Bake in the oven for 15 – 20 minutes or until the parmesan is melted and browned and the ingredients are warmed through. Cut each half section of squash in half again to serve. Some of the filling may topple out, but simply mound it on each section of the squash.