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Preheat oven to 400 degrees.
Cut squash in half, remove seeds and place on a parchment lined baking sheet.
Sprinkle with salt and freshly ground black pepper and bake for 35 to 40 minutes or until squash is very tender.
Saute sausage in a skillet over medium heat until cooked through. Remove sausage from pan and place in a medium bowl, add onion to the same skillet and sauté until opague and tender. Remove onion and place in the same bowl with the sausage.
To the same skillet, add the spinach and sauté until just wilted and place in the same bowl with the sausage mixture.
Stir to combine sausage, onion and spinach and add salt & pepper to taste.
To the sausage mixture, add the breadcrumbs, Parmesan cheese, dried cranberries, apple, rosemary and additional salt and pepper to taste.
Scrape out some of the butternut squash to make room for the filling and add what you've scraped out to the sausage mixture and stir to combine.
Generously fill the butternut squash with the sausage mixture and sprinkle with more Parmesan cheese.
Bake at 400 degrees for 10 more minutes or until heated through and cheese is melted. Serve and enjoy!