Preheat oven to 400º F and line a baking sheet with parchment or foil.
Cut squash in 1/2 lengthwise, and scoop out the insides.
Place cut side down, and bake until done (approx. 30 minutes). Prepare filling while squash is baking.
To Make the Filling:
Remove casing from sausage and cut into small pieces (you can even use a potato masher after you cut it up).
Heat a non-stick frying pan to medium-high, add the meat and cook (for about 15 minutes).
While this is cooking, peel and dice the apple, dice the onion, grate the carrot and rinse and drain the chickpeas.
Once the meat is cooked, remove the pan from the heat. Place the meat into a bowl (discarding the excess fat).
Place the pan back on medium heat. Add the onion and cook for 5-7 minutes.
Add the meat and cook for 2 minutes.
Add the apples and cook for 5 minutes.
Add the carrots and chickpeas and cook for 2 minutes.
Season with salt and pepper, and the maple balsamic. Mix well, remove from heat.
Remove squash from oven. Place on individual serving plates and season with salt and pepper.
Stuff each 1/2 with the sausage and apple mixture.
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