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Cut butternut squash in half lengthwise and scoop out seeds.
Place squash cut-side down on a baking sheet and roast at 400°F for 30-40 minutes until tender.
In a skillet, cook Italian sausage over medium heat until browned and crumbled.
Add onion and garlic and cook for 2-3 minutes until fragrant.
Stir in spinach and cook until wilted.
Remove from heat and stir in breadcrumbs and parmesan cheese.
Scoop sausage mixture into the roasted butternut squash halves.
Bake for an additional 10-15 minutes until heated through.
Season with salt and pepper to taste.