Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Cut the squash in half and remove the seeds and save them for roasting.

Brush the flesh with olive oil and sprinkle with a little salt.

Put the squash, cut side down onto the prepared baking sheet and roast for 40 minutes.

While the squash is roasting, make your filling.

In a large skillet over medium heat add olive oil, onion, and sprinkle with a pinch of salt.

Let the onion soften for about 3 minutes then add the minced garlic.

Stir in the turkey, stuffing, cranberry sauce, and broth and mix well to combine.

Remove squash from oven and carefully fill each half with the filling.

Lay a piece of foil over the squash and bake for about 20-25 minutes, until the squash is easily pierced with a fork.