Preheat the oven to 350°. Lightly oil the squash skin with safflower oil. Lightly oil a baking pan. Place the squash, cut side down, in the baking pan. Bake for 30 minutes.
While the squash is baking, prepare the polenta stuffing. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Slowly whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the flame. Pulse the sunflower seeds in a blender until coarsely ground. Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.
Remove the squash from the oven, and turn over so that the cut side faces up. Fill each squash half with equal amounts of polenta. Sprinkle the ground sunflower seeds equally over the polenta. Garnish with equal amounts of parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.
12g fat (30% calories from fat),