Wash butternut squash and cut it in half lengthwise. Remove seeds and strings. Season with the salt and brush with 1 tbsp oil olive. Place on a baking tray and roast for 40-50 minutes or until fork tender.

In the meantime, finely chop the onion. Heat 1 tbsp olive oil in a frying pan, add the onion and fry on the small heat until soft. Increase the heat to medium and add the ground pork meat. When the meat is almost cooked, add vegetable stock, tomato paste, and spices and cook for 6-8 minutes. Lastly, add cooked rice, chickpeas, and kidney beans, mix until combined. Add salt and black pepper to taste.

Once your butternut squash is roasted, stuff it with the prepared filling. If needed, you can scoop out some of the flesh to have enough room for the filling. Sprinkle the parmesan cheese on top and transfer to the oven for another 10 minutes. Serve hot.