Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.

Meanwhile, in a large pot, brown the turkey meat for 8 to 10 minutes until it is cooked all the way through, with no pink showing. Drain great. (Skip this step if the turkey is already cooked).  Remove meat from pan, and set aside in a bowl.

To the same pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper.  Sauté on low heat for about 7 or 8 minutes until the veggies have begun to soften.  Add the cooked turkey to the pot, and cook over low heat until the mixture is well-combined and hot.

Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked turkey mixture.  Place the stuffed squash back in the oven for 15 minutes to heat.

Remove from oven and top with parmesan cheese (or alternative) and a little extra ground black pepper.