Twice Baked Squash

I loved this recipe because it is such a Fall dish! I love everything about Fall and I love everything about this dish, it's super cozy and will make you want to slip on a sweater and sit in a rocker on the front porch with something hot to drink, and a bowl of this of course! Unfortunately the weather here never feels like Fall. Oh well. But, make this up if you are a squash lover. Heck. Even if you're not a squash lover!

1, 2lb butternut squash sliced lengthwise
1/2 T coconut oil
1/2 small yellow onion, diced
1 apple cored, diced
1lb country pork sausage
2tsp dried parsley
1/8 tsp cinnamon
1 tsp sea salt
1/2 tsp black pepper

Preheat the oven to 400, line a baking sheet with parchment paper.
Place the butternut squash cut side down on the baking sheet, and bake for 30 minutes or until soft.
Remove form oven and let cool
turn oven down to 350F
While squash is cooling, heat oil in large skillet over medium heat. add onion and apple and saute until onion is translucent.
Add pork, parsley, cinnamon, salt and pepper. Cook, for about 10 minutes until no pink is left in the meat.
Remove and discard seeds from squash, then scoop out flesh and place in bowl (leaving a 1/4in 'wall'/skin), mash squash flesh with fork and then mix it with meat mixture. Place hollowed-out squash in baking pan and fill with mixture.
Bake for 10 minutes, serve immediately.