Preheat oven to 375F and line a baking sheet with parchment paper. Cut tops off of squash, cut in half lengthwise, and scoop out seeds. Spray with olive oil, lay cut side down on baking sheet and bake for 30 min. Once done, remove from oven and flip cut side up to allow steam to escape.

Heat extra virgin olive oil or avocado oil in a large skillet over medium high heat. Add in ground turkey and cook until no longer pink, using a spatula to break up into crumbles. Season as desired (use however much you want - I never measure, oops!). Transfer to a bowl and set aside.

Add more oil to skillet if needed, then add in onion, celery and garlic. Season with the same spices and cook until softened, 7 or so minutes. Add in dried cranberries, chopped pecans, and cooked turkey. Stir everything together, adjust seasonings and cook for 3-5 more minutes until cranberries soften.