1. Heat oven to 425 degrees. Place squash cut-side up on a baking sheet. Brush insides with oil and season with salt and pepper. Roast until squash is tender, about 45 minutes.
2. In a medium saucepan, bring rice and water to a boil. Reduce heat to low, cover, and cook until rice is tender, about 8 minutes.
3. When rice is finished cooking, remove from heat and stir in Swiss chard, beans, sausage, and lemon juice. Spoon into roasted squash halves and serve.
Source: Hannaford fresh Magazine, January - February 2017