Cut the squash in half and scoop the seeds out with a spoon. Sprinkle a tiny little bit of salt and pepper over the open side of the squash and place the halves face down in a baking dish. Add about ¼ cup of water.
Bake uncovered for about 20-25 minutes, until fork tender and the flesh that's in contact with the dish starts to take a nice golden coloration.
Remove squash from oven and let it cool until cold enough to handle. (You could also cook the squash ahead of time and keep it in the refrigerator until ready to use. Just don't forget to preheat your oven if you choose to do that!)
With the aid of a spoon, very carefully scoop out the flesh of the squash (be careful not to break the skin since you will be using the empty shells to put the mixture in) and set aside. Break the larger pieces with your spoon if necessary.
In a large non stick pan coated with cooking spray, cook the turkey over medium high heat until nice and golden brown on all sides. Set aside while you do the same thing with the mushrooms.
When your mushrooms are nice and brown, add the onions, celery, salt, pepper, nutmeg cinnamon and cumin and cook until fragrant and onions start to take a slight brown coloration, about 2-3 minutes.
Add the apples, spinach, wheat berries and reserved turkey and continue cooking for a minute or so, until the spinach starts to wilt.
Kill the heat, add the squash and mix delicately until all the ingredients are well combined.
Place the empty squash shells into a small baking dish and divide the stuffing between them.
Mix bread crumbs and Parmesan cheese together and sprinkle over the stuffed squash.
Put this back in the oven and cook for about 20 minutes, until the top turns golden brown.
Notes
*reduce fat content by another 2 full grams per serving by replacing Parmesan cheese with an extra tablespoon of bread crumbsLow in saturated fat - High in manganese - Very high in vitamin A - High in vitamin C