Preheat your oven to 400°F.
Slice the squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half. Scoop the seeds out of the squash with a spoon. Drizzle 1 tablespoon oil on the inside flesh and season with salt and pepper. Lay the squash, cut side down on a baking sheet and bake for 40-45 minutes.
In a medium skillet, heat remaining 1 tablespoon oil over medium-high heat. Add the onions and sauté until soft and slightly caramelized, 5-6 minutes. Add sausage and cook until just browned, 5-6 minutes. Add garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted. Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly. Turn off the heat and stir in the cranberries and pecans.
When the squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh to make room for the filling. Add the scooped out flesh to the apple sausage filling and combine well. Divide filling evenly between each squash and garnish with toasted pumpkin seeds (optional) Enjoy!
Pumpkin Seeds:
Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel or air dry.
In a small bowl combine pumpkin seeds, 1 teaspoon olive oil, ½ teaspoon kosher salt, ½ teaspoon chili powder and ¼ teaspoon black pepper. Evenly spread the seasoned pumpkin seeds on the sheet pan. Roast until the seeds are toasted and crunchy, about 12 to 15 minutes.
