Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.

Step 3

Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.

Step 4

When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.

Step 5

Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.

Step 6

Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.

Step 7

Once the squash is cooked, remove from the oven and fill each half with the stuffing.

Step 8

Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.