While the squash is baking, cook the sausage in a large skillet over medium high heat until cooked through. Remove sausage with a slotted spoon and set aside.
½ pound Italian sausage
Add olive oil and onions to the skillet and cook until the onion is translucent, 4 to 5 minutes.
1 tablespoon extra virgin olive oil, ½ large onion
Stir in the chopped celery, chopped apples, minced garlic, kale, sage, rosemary and thyme. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.
2 celery stalks, ½ large apple, 2 cloves garlic, 3 cups kale, 2 teaspoons chopped sage leaves, 1 teaspoon minced fresh rosemary, ½ teaspoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
Transfer the sausage back into the skillet and stir to combine.
Remove the squash from the oven and scoop out a little of the squash to make room for the filling. Make sure you leave at least a half inch shell all the way around the squash. You can add the squash to the filling or leave it out.
Spoon the filling into each squash. It should be rounded over the top. Bake for 15 minutes.
Sprinkle each squash with the feta cheese and chopped nuts. Return to the oven and bake for an additional 5 minutes.
½ cup feta cheese crumbles, ¼ cup chopped pecans
Remove from the oven and serve immediately.