Preheat oven to 400 degrees F. Line a rimmed cookie sheet with parchment paper.
Cut acorn squash in half lengthwise. Scoop seeds and guts and discard those. Place the acorn squash cut side up on a parchment lined cookie sheet. Brush tops with olive oil. Place the cookie sheet in the preheated oven and bake for approximately 25 to 30 minutes, depending on the size of the acorn squash you are using. Remove from oven and set aside.
Slice the bread into tiny pieces and place on a rimmed cookie sheet. Sprinkle with salt and pepper, if desired. Place in preheated oven and bake for about 10 minutes, or the bread is completely dried. Remove from oven and set aside.
Meanwhile, cook the Oscar Mayer Bacon in a large skillet over medium heat. Cook according to the package directions. Once it's cooked perfectly transfer it to a paper towel lined plate. Set aside.
Drain any excess oil from the skillet and place back on the stovetop. Add the oil and sausage to the pan and cook over medium heat for about 3 to 5 minutes. Add the onion and celery to the skillet and cook , stirring occasionally and breaking up the sausage as needed. Cook for about 5 to 8 minutes, or until everything turns a golden brown.
Add the spices to the skillet as well as the bacon and bread crumbs you set aside earlier. Pour in the chicken stock and stir well. Cook for about 3 minutes on medium heat then simmer on low, stirring occasionally for about 3 to 5 minutes, or until bread softens slightly.
Give the filling a really good stir then scoop the filling into the acorn squash. You want to fill it so it mounds up over the indent. We like ours overflowing while leaving an edge around the squash.
Place the stuffed acorn squash back in the preheated 400 degrees F oven and bake for about 10 to 15 minutes, depending on the size of your squash. Remove from oven and place on platter or plates.
Sprinkle with parsley and drizzle with honey.
Serve with extra bacon because Oscar Mayer Bacon makes everything better!!