Preheat the oven to 400°F. Cut out the top of the squash and scoop out the seeds.
Season the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for 8-10 minutes to soften.
In the meantime, prepare the filling. Heat the coconut oil in a cast-iron skillet over medium heat. Add the minced shallots and sauté until they are translucent. Throw in the minced garlic and stir it around until it is fragrant (~30 seconds).
Add the ground pork and cook until it’s no longer pink. Season the pork to taste with salt, pepper, and the dry seasoning.
Add the frozen spinach straight from the freezer (Tip: buy the bagged stuff, not the frozen block) and stir everything until the spinach defrosts.
Remove the squash out of the microwave and place it on a foil lined baking tray. Fill the squash up to the top (I had about 1/3 of the filling left over that I will chow on later this week).
Add the chicken broth to the filling and cover with the top of the squash. Place the stuffed squash in the oven for 45 minutes to 1 hour or until the flesh is easily pierced with a knife.