Here's my goto easy squash recipe.
Take one acorn squash, split in half, scoop out the innards. Cut a cross hatch pattern just deep enough into the flesh that you hit what one might consider the "rind" a few mm shy of the skin. Drizzle with oil of choice, I use olive but some people don't like heating olive oil so coconut would do just fine. Then salt, pepper and pumpkin pie spice to taste. Bake at 350 for roughly 40 minutes until mostly tender.
While the squash is baking. In a large pan brown 1 package of your favorite sausage, I use turkey liverwurst from whole foods. Season to taste, I usually add some salt, pepper, red chili flake, and granulated garlic. Will depend on what sausage you choose how you season it. When one side has browned, throw in 1/2 a white or yellow onion to soften in the fat. When sausage is mostly brown and onions have softened, chop 1 cup pecans and add to the mix. These don't really cook, just get them in the pan long enough so they get a good coating of the onion/fat/seasoning.
If you've timed it right, the squash is ready, pull it out but leave the oven on, and boost it to 375. Fill the squash center with the sausage mixture and bake for about another 10 minutes.