Preheat your oven to 400°F and line a baking sheet with tin foil.
Cut the squash down the center lengthwise and scoop out the seeds. Rub with 1 teaspoon of the oil and sprinkle with salt. Bake until soft, about 40-50 minutes. Set aside to cool slightly.
Heat the remaining oil up in a large frying pan on MEDIUM heat. Add the onion, celery, and garlic and cook until lightly browned, about 6-7 minutes.
Add the cauliflower and cook, stirring frequently until it just begins to soften, about 10 minutes.
Add the parsley, poultry seasoning, sage, salt, and pepper, and cook for 2 minutes.
Pour in the broth, reduce the heat to MEDIUM-LOW, and cover and cook until the cauliflower is tender, about 10 minutes.
Scoop the inside of the squash out, leaving about 1/2 inch around the sides and bottom (use the scooped-out squash for something else!) and fill with the cauliflower mixture. Roughly chop the pecans and sprinkle on top.
Turn the heat up to 450°F and place your squash back in the oven to lightly toast the pecans, about 7-10 minutes.
Top with additional parsley and DEVOUR!