Preheat oven to 400 degrees. Place acorn squash halves face down on a baking sheet or casserole dish and cook 30-35 minutes, or until squash is soft when shell is pressed. Remove from oven and let cool while cooking filling. Carefully scoop out squash flesh, keeping the shells in tact for serving.

Heat a small nonstick saute pan to medium high heat and toast pine nuts until fragrant and turning golden brown, being careful not to burn. Remove pine nuts to a plate and heat olive oil in the same small pan on medium high heat until shimmering. Add sage leaves and let them toast until crispy, about 1-2 minutes, being careful not to burn. Remove sage leaves with a slotted spoon from olive oil from and set leaves side to drain on paper towels. Pour remainder of olive oil into a large nonstick saute pan. Season fried sage leaves with salt.

Bring the large nonstick saute pan with olive oil to medium high heat and brown ground beef, chopping into small pieces, about 3-4 minutes. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook 1 additional minute. Stir in salt, cinnamon, allspice, nutmeg, and white pepper. Add in toasted pine nuts and Pumpkin Marinara, mixing evenly. Season slightly cooled squash with salt and fold into meat mixture. Scoop mixture into squash shells and serve, garnished with fried sage leaves.