Wash the outside of the squash thoroughly and dry. Cut each squash in half, either from top to bottom or around the middle. Try to cut it so each squash half will sit level when filled. (Cut the pointy tip off the bottom of acorn squash.) Scrape out seeds and the stringy insides and either discard seeds or save them and roast for a tasty snack!

Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.

Place squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until they can be easily pierced with a fork or metal skewer.

While squash roasts, heat a large frying pan over medium heat. Add the onion, garlic, and celery. If using the vegan sausage, slice or crumble it and add it to the frying pan in this step. Add low-sodium vegetable broth or water, a few tablespoons at a time to keep from sticking, and stir frequently.

When onion and celery have softened, and sausage is starting to brown (if you are using the vegan sausage), add the cooked grain of your choice, chopped apple, dried cranberries/cherries, seasonings, and a few tablespoons of vegetable broth. If using beans instead of sausage, add them in this step. When the apple has softened a bit, add the chopped fresh greens and heat through until greens have wilted and easily combined with the other ingredients.

When squash halves are tender, remove from the oven and cool for a few minutes.

Gently flip each squash half over and fill with the stuffing mixture. Sprinkle with chopped nuts or seeds of your choice and return to the hot oven for 10-15 minutes, until heated through.

Serve immediately, drizzled with balsamic vinegar or refrigerate cooked filling and squash halves in separate containers until ready to stuff the squash and reheat.