Preheat oven to 400 degrees and slice squash in half.
Deseed squash and place face down on a roasting pan. Let roast for 40-60 minutes until the flesh is soft when poked with a knife.
Cook wild rice with chicken broth according to package instructions.
Finely chop shallot and garlic and saute in a pan for 2-3 minutes until fragrant. Add in ground sausage and brown until fully cooked through. Then stir in cooked rice, walnuts, dried cherries, and fresh thyme.
After the squash has fully cooked, stuffed each half with the rice mixture. You may have leftover rice.
Top each half with a sprinkle of parmesan cheese and place back in the oven to melt the cheese for about 2-3 minutes.
Then ready to serve.