Line a baking pan with parchment paper.

Cut squash in half and remove seeds. Rub a little coconut oil over all the orange squash skin, as well as the minced garlic and a bit of sea salt. Bake, cut side up on the baking pan, at 350F for 30 minutes. If the squash halves are wobbly on the baking pan, shave a bit from the bottom of each squash half, so each half can lay flat.

Heat the vegetable broth in a sauté pan. Add the onions and cook for a few minutes until they become translucent, then add the garlic, and cook for another minute. Next, add the celery and carrots. Sauté until they’re soft. Add the herbs, and then the raw apple cider vinegar.

Add the bread crumbs, and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove the mixture from the heat. For the bread crumbs: Preheat your oven to 375 degrees and bake the bread on a baking sheet for 5-6 minutes. Turn the slices over and bake it for another 5-6 minutes. Remove from the oven and let them cool for at least 30 minutes. Cut the slices into quarters and add them to the food processor with the garlic powder, sea salt, and oregano until you have fairly fine crumbs.

Add the stuffing to cavities of the squash, mounding as needed, and bake, covered with parchment paper tucked into aluminum foil, for another 20 minutes. To create a crunchy top, remove the foil and bake for an additional 15 minutes. Lay a few sprigs of fresh thyme across each squash, to garnish, and serve.