Heat the oven to 400F.

Wash and dry your squash, carefully cut them in half, and scoop out the seeds. Grab a baking pan, and grease surface with 1 tablespoon of olive oil. Grease the squash inside and out with the rest of the oil, sprinkle with salt and pepper, and place cut-side down in the pan.

Bake for about 20 minutes, then flip, and cook for 10-15 minutes longer. Squash should be easily pierced with a fork.

Meanwhile, in a medium pot, cook your rice/quinoa according to package directions.

Heat a large pan on medium-high heat, and add the sausage. It should be fatty enough that you do not need extra oil! Cook, stirring often, until the sausage is lightly browned and no pink remains.

Add in the sliced mushrooms and spinach, and season with salt, pepper, sage, and garlic powder. Cook until the vegetables are soft.

Now, add the rice mixture to the sausage and vegetables, and mix in the Parmesan cheese.

Flip your squash halves right-side-up in the baking dish, and stuff with the rice mixture. Top with breadcrumbs and additional Parmesan, and broil for 2-3 minutes, until topping is golden brown. Serve immediately!