Slice and pre-roast squash: Saw the squash in half. I usually do it lengthwise, but you can cut it in half and saw off the bottom so they make cute little bowls. Preheat the oven to 400, then drizzle the insides with olive oil and sea salt them. Place them face down on a cookie sheet .
While squash is roasting, add 1¾ cup water or broth to a saucepan along with 1 cup wild rice and make that according to package directions.
When the rice has about 15 minutes left, make the rest of your filling: Brown sausage in a skillet over medium-high heat, then remove. Add onion and garlic to pan and cook until soft, about 5 minutes.
Add mushrooms and cook about 3 minutes. Add broth if needed to prevent sticking.
Add greens and cook until they wilt, about 5 additional minutes.
Rice should be done by this point, so add the rice to your skillet with other veggies, reduce heat, then add the sausage and mix everything together in the skillet. Add about 1 tsp of Italian seasoning or oregano if you have it, or fresh herbs are even better.
You can also mix dried cranberries in the filling if you have them.
Spoon filling into squash as described above, then divide grated cheese (if using) between squash halves and return to oven for 15 or so more minutes.
FOR PALEO OPTION: skip the wild rice and just make the filling with sausage, onion, garlic, greens, mushrooms, and optional cheese.
FOR VEGETARIAN VERSION: skip the sausage and just make the filling with wild rice, onion, garlic, mushrooms, and greens. Cheese optional (avoid cheese if vegan unless you have vegan cheese). Enjoy!