Place the squash cut side down in a large baking dish.
Add 1 inch of water to the baking dish and bake for 30 minutes until mostly soft.
While the squash is cooking, brown the meat in a large skillet.
When cooked, remove from the heat and pour into a large bowl.
Chop the onions, apple, and mushrooms.
Melt 1 tablespoon of butter or coconut oil in the skillet.
Add the chopped vegetables to the skillet and saute 10 minutes.
Mix in the garlic, spinach, and spices and cook an additional 2-3 minutes.
Chop the sun dried tomatoes and pecans.
Remove skillet from the heat and mix in the tomatoes and pecans.
Pour the vegetables into the bowl with the meat.
Allow to cool about 10 minutes.
Add the eggs to the mixture and mix well.
Remove the squash from the baking dish and pour out the water.
Return the squash to the dish, face up, and stuff the hollows with the meat and vegetables.
Return to the oven and cook for an additional 30-40 minutes.
Serve alone or topped with Parmesan cheese or sour cream.
We also like adding an egg during baking for an over-easy egg on top.
If you have leftover filling after stuffing the squash you can either cook and stir it on the stove for extra stuffing to top the squash with when serving, or freeze it and use it next time you make stuffed squash.
Feel free to swap out any vegetables you don't like for those you do.
For sails use a bamboo skewer as the mast and cut a sail out of a piece of paper. Attach my poking two small holes in the sail and weaving the skewer through.