Preheat oven to 400
Cut acorn squash in half and remove the seeds and stringy membrane
Lay cut side down on a roasting pan and roast for 30 minutes
While squash is roasting, cook the sausage in a skillet
Remove the sausage from the pan but leave some of the drippings
Chop the onion, celery and carrot and cook in the sausage drippings
Add in the cauliflower rice and sausage to the veggie mix and cook until the rice becomes tender
Stir in the pecans and cranberries
Season with salt and pepper
At this point, the squash should be done. Remove it from the oven, flip it over and add the butter and maple syrup to the squash
Add the stuffing to the squash and top with fresh herbs of your choosing. I love sage for this recipe.