18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil or parchment paper
Using a metal spoon, scrape out seeds and membranes from squash halves. Using a sharp knife, score the flesh. Place squash, cut side up, on prepared pan, spacing evenly. Brush cut sides with 2 tbsp (30 mL) oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
Remove pan from oven and add red pepper alongside squash. Drizzle pepper with 1 tbsp (15 mL) oil. Roast for 10 minutes.
Meanwhile, in a medium bowl, combine rice, pistachios, green onions, cherries, cinnamon, cumin and the remaining oil. Season to taste with salt and pepper.
Remove pan from oven and spoon rice mixture into squash cavities. Roast for 15 to 18 minutes or until squash is fork-tender and stuffing is warmed through.
If packaged frozen rice is not available, substitute 2 cups (500 mL) cooled cooked brown rice.
Other dried fruits, such as cranberries, raisins or chopped apricots, can be used in place of the cherries.