Preheat oven to 400 degrees.
Bake squash halves until you can easily slide a fork into the squash.
Remove and set aside.
Meanwhile, prepare the stuffing. You can cook the rice ahead of time or simply add more vegetables and omit the rice. I sauteed the onions first with the sage and mushroom olive oil.
Then add in the rest of the ingredients, saving the cranberries for last.
Mix in the rice and season to taste with the truffle oil. The amount of herbs and vegetables is up to you.
Add in cooked ground pork or sausage and add stuffing to the halved squashes.
Sprinkle with cheese and bake for another 10-15 minutes until cheese is melted.
Enjoy!
