Preheat oven to 375 degrees.
Place squash halves, cut side up, on a parchment-lined or lightly oiled baking sheet.
Spray or brush the squash flesh with ½ tbsp olive oil.
Sprinkle with salt and pepper, place the baking sheet in the oven and roast for about 45 minutes or until the squash is fork-tender.
In the meantime, prepare the filling and topping: Heat remaining 1 ½ tbsp olive oil over medium heat in a large saute pan.
Add diced shallot and cook until translucent but not brown, approximately 4 minutes.
Add ground turkey, breaking it up with a wooden spoon and cooking until it’s light brown, about 7 minutes.
Add mushrooms and wild rice, stir to combine with other ingredients, then add thyme, sage, salt and pepper.
Cook, stirring often, for about another 10 minutes or until mushrooms are tender and turkey is nice and brown and cooked all the way through.
Melt soy-free Earth Balance in a small saute pan over medium heat.
Add gluten-free panko breadcrumbs and toss with butter, then allow to cook in pan for about 10 minutes or until toasted, stirring often to avoid burning.
Remove squash from oven, stuff each one with about ¼ of the turkey mixture and top with toasted panko.
