Preheat oven to 400 degrees F.

In baking dish, set squash, cut-side up and brush with olive oil, coating entire surface of flesh. Season with salt and pepper. Roast 35-40 minutes, or until flesh is tender when pierced with fork. Once done, remove from oven and let cool slightly.

In large skillet over medium heat, heat 1 tablespoon oil, add onion and garlic, and sauté 3-4 minutes until softened.

To skillet, add beef and cook until browned, about 5-7 minutes, breaking it up as it cooks.

Stir in broccoli, thyme, oregano and season salt. Cook 4-5 minutes, until broccoli is tender.

Once squash is cool enough to handle, scoop about 1/2-cup flesh from each squash half and add it to beef and broccoli mixture in skillet. Mix well to combine.

Stuff squash generously with beef and broccoli mixture.

Sprinkle grated Parmesan, dairy-free cheese or nutritional yeast, if using, on top of each squash.

Return squash to oven to bake additional 10-15 minutes, until tops are golden and everything is heated through.

Remove from oven and garnish with fresh parsley.