Preheat the oven to 400° F. Place the squash halves cut side down on a sheet pan. Bake at 400° F until skin is tender when pressed, approximately 25-30 minutes but may vary depending on the size of your squash.
While the squash bakes, add the ground pork to a large cast iron skillet over medium/medium high heat. Stir occasionally, breaking up into smaller pieces. When mostly browned, add the dried sage, cayenne pepper, fennel seed, sea salt and pepper to taste. Stir to combine and cook for five more minutes. Using a slotted spoon, remove the pork from the skillet and place in a medium bowl. Set aside.
Add the ghee to the skillet. When melted, add in the white onion and garlic. Saute for 5-7 minutes until the onion starts to soften. Add in the celery and apple and stir, sauteing for 7 more minutes. Add the ground pork back into the skillet with the remainder of the ingredients and season to taste with sea salt and fresh ground black pepper. Stir to combine and let simmer for 5-7 more minutes.
When the squash is cool enough to handle, scoop out about half of the insides on each squash. You want to leave enough on the walls so that the skin doesn't cave or break. I added about half of what I had scooped out into the skillet with the pork and vegetables; you could add more or less as preferred. Stir the mashed squash into the pork and vegetable mixture.
Place the squash halves into a large glass baking dish, I used 9" x 13". Fill each squash half with the pork and vegetable mixture until it is heaping.
Set your oven to broil. Broil the squash for 5 minutes until the tops are browned. Enjoy hot!
