Step 1

Preheat oven to 400°F and spray a heavy duty baking sheet with cooking spray.

Step 2

Place the halved and seeded honeynut squash flesh side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.

Step 3

While honeynut squash roasts, prepare the filling by placing a large skillet over medium-high heat.

Step 4

Add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks.

Step 5

Drain any excess water from the meat (this will depend which kind of meat is used) if necessary and return the skillet with the meat to the stove. Reduce heat to medium.

Step 6

Add the olive oil, onion, celery and garlic to the skillet. Stir to combine and cook for about 5 minutes until onions and celery start to soften.

Step 7

Add the chopped apples and rosemary and cook an additional 3-4 minutes. Season to taste with salt and pepper.

Step 8

When squash is roasted, remove from the oven and let sit until cool enough to handle.

Step 9

Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.

Step 10

Add the ground meat mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.

Step 11

Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.

Step 12

Garnish with any leftover chopped rosemary and serve warm.