Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Slice squash lengthwise and scoop out seeds (or save and toast at a later time). Place cut side down on a microwave-safe plate with a bit of water at the bottom. Microwave on high for 8-10 minutes or until tender. Let cool and scoop flesh out into a bowl.
While squash are cooking, brown the turkey in a skillet over medium-high heat with 1 teaspoon avocado oil. This should take about 5 minutes. Remove to the same bowl with the squash flesh.
In a large skillet over medium-high heat, cook onion and mushrooms in 1 tablespoon avocado oil for 3-4 minutes or until softened. Add figs, garlic, and rosemary. Cook and stir another 3-4 minutes or until softened and the liquid from the mushrooms has evaporated. Remove from heat.
Stir in pecans, ground turkey and squash flesh. Season with sea salt and pepper. Mix to combine.
Place squash shells on a foil-lined baking sheet. Fill each squash shell with the stuffing mixture. Bake for 20 minutes or until the tops start to brown.