Place acorn squash in the oven for approx. 35 minutes, or until flesh is tender, and easy to slice.
While baking, slice onions, mushrooms, apples, and celery. Set aside.
On a non-toxic skillet (such as Xtrema), fry up ground turkey (I use avocado oil) until thoroughly cooked, and crisp if preferred. Remove from skillet, and set aside.
In the same pan used to cook the turkey, add in onions, mushrooms, apples, and celery, and saute until tender and crisp. Add in dried cranberries, and cooked turkey, and coat in sage, fennel, and Himalayan pink salt.
Once acorn squash are finished cooking, remove from the oven, and carefully slice in half (squash may release a lot of steam, so proceed with caution). Using a fork, remove seeds, and toss, or save for roasted seeds.
Fill each acorn squash half with stuffing, and place back in the 400º F oven for an additional 20 minutes.