Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper to help make clean up the easier.

Slice each butternut squash in half lengthwise and scoop out the pulp and seeds. Place the squash halves cut side up on the baking sheet. Drizzle them lightly with olive oil and season with salt and pepper.

Bake the butternut squash for 40 to 50 minutes, or until the squash is tender and easily pierced with a fork.

While the squash is baking, heat olive oil in a skillet over medium high heat. Add the ground sausage (or plant based sausage) to the skillet and cook until browned, breaking the sausage up into smaller pieces with a spoon as it cooks.

Once the sausage is fully cooked, add the chopped kale or spinach to the skillet. Cook until just wilted, then stir in the cooked brown rice, nuts, cranberries (if using), garlic powder, onion powder, rosemary, thyme, parsley, oregano, salt, and pepper. Let it all cook together for 3 to 5 minutes so the flavors blend.

Remove the baked butternut squash from the oven and carefully scoop out some of the flesh, leaving a ½ inch border around the edges.

Chop the scooped out squash and mix it into the filling. Spoon the filling mixture back into each squash half, packing it in gently. Top each stuffed squash with a sprinkle of grated Parmesan cheese.

Return the stuffed butternut squash to the oven and bake it for an additional 10 to 15 minutes, until the cheese is melted and slightly golden. If desired, sprinkle extra grated Parmesan cheese or chopped fresh parsley on top to serve.