\nPreheat the oven to 425 degrees. Halve the squash from top to bottom, through the stem and the base, and scoop out the seeds. Drizzle the insides with olive oil and season with a pinch each of salt and Grillville spice. Place the squash halves, cut-side up, on a baking sheet. Transfer to the oven and roast for about 30 minutes, until tender.\nMeanwhile, make your filling: Heat the oil in a large skillet over medium heat. Add in the onion and a pinch of salt. Sauté until tender and translucent, about 3-5 minutes. Stir in the mushrooms and let cook, stirring occasionally, until the mushrooms begin to brown and the liquid has evaporated, about 2-3 minutes more. Stir in the apple, 1 Tablespoon Grillville spice and ½ teaspoon salt. Continue cooking until the apple has softened, about 1-2 minutes more.\nRemove squash from the oven and scoop out any excess flesh, leaving about ½-inch of squash “meat” on all sides. Decrease the oven temperature to 375 degrees.\nAdd the discarded squash to your veggie mixture along with the rice, cranberries, parsley and half of the Parmesan. Mix until well combined. Season to taste with salt and additional Grillville spice, as desired.\nScoop the veggie\/rice filling into each hollowed out squash. Top with the remaining Parmesan.\nTransfer to the oven and roast until the cheese is melted and the filling is warmed through, about 15 minutes. Let cool slightly before serving warm.