Preheat the oven to 200℃. Halve the squashes lengthwise and remove the seeds. Rub the cut sides with olive oil, sprinkle lightly with salt and pepper and place on a baking tray on this side, using parchment paper if desired.
Bake the squashes for about 40 minutes total until they are cooked and slightly colored (you should be able to pierce the flesh easily). Turn them over after about 30 minutes in.
Roughly chop the nuts and dried cranberries, and cut the apple into small pieces. Meanwhile, cook the rice or quinoa and drain. Chop the herbs finely, and leave some for garnishing.
Fry the mince in olive oil in a large pan until slightly brown. Add the herbs, apple pieces, nuts and cranberries and fry them.
Remove the squashes from the oven. Let them cool down a bit and use a spoon to scoop some of the cooked flesh from the neck of the squash. Cut the removed flesh into pieces and mix with the rice/quinoa and mince mixture. Fill the squashes with the mixture and heat them in the oven before serving.
Boil the fresh cranberries in a layer of water with honey until they burst. Garnish the squashes with the cranberries, sage leaves and rosemary.