Preheat oven to 350�F. Wash squash, cut in half, remove seeds. Place face down on a baking sheet that has been coated with non-stick spray and bake for 30 min. When done baking remove the squash from the skin and place in a in a large bowl. Whisk the eggs, salt and pepper together and add to squash with butter or Ghee. Mix together until smooth using a hand mixer. Generously coat a large cup muffin tin (or 2 -6 cup tins) with non-stick spray. Divide sausage into 12 balls. Press each ball into the cup evenly covering the bottom and up the sides. Fill each cup with the squash mixture. Lightly sprinkle with cinnamon. Bake, uncovered, 30 minutes. Remove from oven and loosen sides from pan with a knife. Serve 2 sausage cups on a plate with green salad.