Preheat your oven to 400 degrees Fahrenheit.

Cut your squash in half, then use a spoon to scoop out and discard the seeds. Set your squash aside in a casserole dish that has been greased a bit with some cooking spray.

Next, melt your butter in a small ramekin. Stir in the nutmeg, cinnamon and brown sugar.

Brush both ends of the squash liberally with your cinnamon and nutmeg butter. Sprinkle a little bit more brown sugar on top if you wish. Reserve a little bit of butter for drizzling on top of your squash!

Place the squash in the oven and roast for about 50 minutes to an hour.

With your squash is cooking, prep your ingredients. In one bowl, you will have your diced onion and thyme. Combine your celery, garlic, cranberries, and apple in a second bowl. Set aside.

Heat a tablespoon of olive oil in your skillet.

Once your skillet is warm, add in your ground turkey and season with salt and pepper. Cook through, and then remove the meat from the pan and set aside.

Add in your onions and thyme and cook until the onion is translucent or about 3 to 5 minutes.

Add in the celery, apples, cranberries and garlic and cook for 3 to 4 minutes.

Add the cooked turkey back into the pan stir consistently for about 3 minutes until it is warm. Add in your breadcrumbs and cheese and stir. Taste-testing is necessary at this point, and you should adjust your salt, pepper and seasonings to taste.

When your squash comes out of the oven, fill the squash with your turkey stuffing mixture, top with parmesan cheese and place back in the range for about 10 minutes.

Drizzle your cooked squash with a little more nutmeg, cinnamon and brown sugar butter if you like, and dig in!