Cut squash in half lengthwise and scoop out seeds (you can save them for roasting later!).
Coat the inside of the squash with oil or cooking spray. Season with salt and pepper.
Place the squash cut side down on a sprayed baking sheet and roast for about 20 minutes.
Flip squash over and coat the inside with maple syrup and sprinkle with cinnamon.
Roast cut side up for another 20 minutes or until squash is done. Note: Coat the inside of the squash with more syrup throughout roasting if desired.
Rice Filling
Add brown rice with 2/3 cup of broth to one pot and wild rice with 2/3 cup of broth to another.
Bring broth in both pots to a boil and then turn down to a simmer until rice is to desired doneness, about 10-15 minutes. Note: More vegetable broth may need to be added to completely cook rice.
Sauté onion and apple in butter and/or oil until the onions are translucent, about 7-10 minutes and set aside.
Toast the pecans in the residual butter or oil until they are fragrant, about 3 minutes.
Combine wild rice, brown rice, dried cherries, pecans, apples, onions, rosemary, oregano and marjoram.
Add ricotta cheese to rice mixture, stirring until cheese is completely melted.
Divide the rice mixture between the two squash halves.
