Preheat oven to 425F. Line a baking sheet with tin foil and spray with cooking spray (like Pam).

Wash the acorn squash, then slice each in half lengthwise and seed them. Brush cut sides of acorn squash thoroughly with olive oil and sprinkle insides liberally with salt and pepper. (Do not put oil on skin-side). Arrange the cut squash, flesh-side down, on the prepared baking sheet. Set aside.

Mince shallot and slice celery; combine in small bowl. Set aside.

Chop fresh thyme. Set aside.

Chop fresh parsley. Set aside.

Juice your lemon. Set aside.

Chop pecans. Set aside.

Slice turkey sausage links lengthwise in half, then chop into small pieces.

Place prepared baking sheet with acorn squash in the oven for 20 minutes and roast until the squash is almost tender once you prick it with a fork. Remove from oven and set aside.

While squash is in the oven, heat the butter in a large saucepan over medium heat.

Add butter, turkey sausage, shallot, celery, and lemon juice to the pan, and stir to combine. Cook until veggies are slightly softened and the turkey sausage is a little browned, about 8-10 minutes.

Add poultry seasoning and chopped thyme; stir to combine. Cook 1 minute until fragrant.

Remove pan from heat. Stir in the rice, the chopped parsley, craisins, and pecans. Mix well to combine.

Using a fork, flip over the acorn squash halves (careful, they may still be hot!) so the flesh side is facing up (it should be starting to brown at this point.) Spoon generous helpings of the stuffing into each squash half and place the upturned halves back on the baking sheet.

Place baking sheet with stuffed squash back in the oven and roast for another 10 minutes, until squash is tender (poke it with a fork) and stuffing has started to get crispy on top. Serve immediately.