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1. Cook rice according to package. Preheat oven to 425 degrees
2. Brush 1/2 t. oil over cut sides of squashes; top with 1/2 t. salt. Place squash, cut side down, on a parchment paper lined baking sheet. Bake at 425 degrees for 20 minutes or until almost tender. Remove from oven.
3. Heat remaining 1/2 t. oil in a large skillet over medium. Add sausage, cook 3 minutes, stirring to crumble. Add onion and celery, cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 t. salt, parsley, juice and pepper.
4. Spoon about 1/2 cup rice mixture into each squash half. Bake at 425 degrees for 10 minutes or until squash halves are tender and lightly browned.
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