Preheat the oven to 400° and line a large baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. If necessary, slice a small portion from the bottom of each squash so they sit straight in the pan. Brush oil on the inside of each prepared squash, sprinkle with a little salt and pepper and a wee bit of cinnamon (optional). Place squash cut side down on the prepared sheet. Bake for 40-50 minutes or until completely soft and cooked through (fork tender)

Cook rice: While squash is baking, prepare rice according to package directions, using vegetable broth instead of water. I use my rice cooker.

Filling: Set a large deep sided non stick skillet or dutch oven over medium heat. Saute onions with oil or butter and a pinch of salt and pepper for 2-3 minutes until softening. Add garlic and sausage, breaking apart with a wooden spoon as it cooks. Fry until sausage is cooked. 

Add the celery, peppers, mushrooms and cook for a couple of minutes then add in the rest of the ingredients and spices and cook for a couple more minutes. I like the veggies and apples to still retain some texture and are not mushy. 

Stir in the cooked rice, add in a splash of veggie broth if needed. Season with salt and pepper to taste. Remove from heat.

Stuff the squash: Divide filling evenly among the squash. Return to the oven to reheat if necessary. Serve and enjoy! For step by step photos, FAQ, Tips and more see above post.