Preheat oven to 400°F degrees.
Cut each squash in half and remove seeds. Put 1 piece of butter into each half and place them in a deep roasting pan.
In a large sauté pan over medium heat, brown ground pork. Add the olive oil, garlic, carrots, celery, onion, and bell peppers and sauté until they begin to soften and liquid in pan dries up.
Deglaze pan with wine and add chili flakes & oregano.
Add cooked rice, corn, spinach and chopped almonds & season with salt & pepper. Stir to combine. Remove from the heat.
Fill each squash half with pork stuffing.
Cover pan with foil and bake for about 45 minutes, until squash is tender. Remove foil, sprinkle with parmesan cheese, and put it back in oven for about 10 more minutes to brown the cheese.
When they are fully cooked, remove roasting pan from the oven and transfer stuffed squash to dinner plates. Serve with a side salad and a delicious glass of BC wine.