Preheat your oven to 400°F (200°C) while preparing the acorn squash.

Cut the acorn squash in half from top to bottom and scoop out the seeds, leaving enough flesh for structure. Brush the cut sides with olive oil and sprinkle with salt and pepper.

Place the squash cut side down on a baking sheet and roast for about 30–35 minutes until tender and golden.

In a skillet over medium heat, add a splash of olive oil and cook the halal turkey sausage or chicken sausage until browned (5–7 minutes).

Add diced onion, chopped celery, diced apple, and minced garlic to the skillet and sauté until the onion is translucent (5–7 minutes).

Stir in dried sage, dried thyme, cooked quinoa or rice, and dried cranberries. Heat for an additional 2–3 minutes and adjust seasoning with salt and pepper.

Flip each roasted acorn squash half cut-side up and spoon the filling into each half. Sprinkle with cheese if using.

Return the stuffed squash to the oven and bake for an additional 10–15 minutes until heated through and lightly browned.

Garnish with freshly chopped parsley and serve warm.