First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.

Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.

Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.

While the squash roasts, prepare the stuffing. Heat a large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned and toasty, remove from heat and transfer to a plate, leaving fat in the skillet.

Return skillet to medium heat and add the onions, celery, and mushrooms sprinkle lightly with salt. Stir while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning.

Add the apples, fresh herbs, and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.

Now add the raisins or cranberries and browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.

Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, filling them evenly.

Once filled, set your broiler to hi and broil until tops of stuffing and squash are nicely browned, 5 minutes or so.  Garnish with fresh minced parsley, serve and enjoy!