Preheat oven to 250˚F.

Spread the cornbread cubes in a single layer on 2 baking sheets. Bake until golden brown and dry, about an hour. Stir gently once while in the oven. Remove from oven and set aside. Raise the oven temperature to 350˚F.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium high heat. Add the onion and celery and sauté until the onion is translucent, about 5 minutes. Add garlic and poultry seasoning and sauté until fragrant, about 30 seconds. Add 2 cups of vegetable broth and simmer. Use a wooden spoon to scrape up the flavorful browned bits on the bottom of the pan. Transfer to a large mixing bowl and add the cornbread, parsley, and apples. Gently fold ingredients together.

Using the same sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the vegetarian sausages and sauté, stirring constantly, until golden brown and crispy, about 3 minutes. Add the sausages to the cornbread mixture and gently fold in. Season with salt and pepper. Set aside.

Brush the cut sides of squash with vegetable oil, and place cut side up in a baking dish. Sprinkle with salt and pepper.

If the cornbread dressing seems dry, add a bit more vegetable broth. Using a 3/4 cup measuring cup, scoop dressing into each squash boat. Add water or stock to the bottom of the baking dish. Cover tightly with aluminum foil and place in the oven. Place any extra dressing in a small baking dish, cover with foil, and bake with the squash. Let squash cook for 45-minutes to an hour, removing the aluminum foil for the last 10 minutes of cooking time to allow the stuffing to crisp. Serve hot!