Preheat oven to 350 degrees F.

Line baking sheet with parchment paper.

Cut each acorn squash in half and scrape out seeds. Trim bottom of each half slightly for stability. Rub 1 tablespoon olive oil all over each squash half, then place cut side down on baking sheet and roast 30-40 minutes until tender. When done, remove from oven and flip over on parchment paper.

While squash is roasting, toast cubed cornbread on cookie sheet in same oven for 15 minutes to dry out and crisp.

In large pan, sauté vegan sausage in remaining 1 tablespoon olive oil with caraway seeds, using potato masher to break into small chunks. Remove cooked sausage from pan and set aside.

Melt butter or margarine in same sauté pan. Add chopped onion, carrots and celery, and pan-fry until the onions are translucent and tender. Add poultry seasoning and Fermented Black Seed Booster Powder.

Remove from heat and season to taste with salt and pepper.

Add cooked sausage to vegetables in pan, stir to combine.

Add cornbread to pan, and gently fold to combine. Add water to moisten stuffing.

Fill each squash half with stuffing. Bake 30 minutes uncovered. At the same time, bake any remaining stuffing in greased casserole dish.