Pre-heat Oven: Start by preheating the oven to 400 degrees Fahrenheit and wash and dry the acorn squash.
Prep Acorn Squash: Cut squash in half, horizontally and scoop out any seeds. You may need to cut a small piece of the bottom off so the squash can stand up without topping over.
Roast Squash: Brush olive oil all over the inside of the flesh and season with allspice and salt. Place squash on a foil lined backing sheet cut side down and roast for 25-30 minutes until just barely cooked through. Once done, remove from the oven and let cool slightly.
Make Rice Filling: While the squash roasts, make the spiced rice filling. Heat a pot over medium heat and melt 1 tablespoon of ghee. Add ground beef and onion and cook until meat is filly cooked through and onion has softened.
Add garlic and spices and give everything a good saute.
Add basmati rice and give everything another stir and pour in stock. Add 1 tablespoon of ghee and bring to a boil then reduce to a simmer. Cook until rice is cooked through, about 15 minutes.
Toast the Pine Nuts: While rice cooks, make the toasted pine nuts. Melt ghee in a small skillet and add pine nuts. Saute until pine nuts just begin to toast and turn golden brown and small nutty. Remove from heat and set aside, they will be very hot.
Once rice is done, fluff with a fork and add toasted pine nuts, dried cranberries and chopped parsley.
Stuff Squash with Filling: Add a heaping half cup of filling to squash, depending how large your squash are and lightly drizzle the tops with olive oil.
Finish Cooking Squash: Place back in the oven and continue roasting until squash is fully cooked, another 20 minutes. You may need to cover with foil so the tops don't get too dark too quickly.
Once done, let cool slightly before serving and garnish with extra fresh herbs.