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Place cut squash, onion, and garlic cloves on a baking sheet. Drizzle squash with kosher salt and olive oil. Place garlic cloves underneath the cavities of the squash. Transfer to the oven to roast for 1 hour, until the squash is very tender.
Scoop out the seeds of the squash and discard. Add the pulp to a blender, along with the cooked onion, garlic cloves, chicken broth, sour cream, parmesan and a few pinches of salt and black pepper. Pulse until very smooth. Taste and adjust salt to your liking.
Make the filling: mix together the ricotta, mozzarella, parmesan, heavy cream, Italian parsley and a few rounds of black pepper and pinch of kosher salt.
Preheat oven to 350F. Cook the shells to al dente (about 8 minutes). Allow to cool on a baking sheet rubbed with a little oil. Fill the shells when cooled.
Add about 1 cup of the squash mixture to the bottom of the baking dish. Arrange the filled shells on top. Add the remaining squash puree. Top with parmesan and mozzarella.
Cover and bake for 10 minutes. Uncover and bake for an additional 10 minutes until bubbly. Place under the broiler for a minute or two to get super toasty.
Garnish with fried sage and serve.