Add in the spinach, salt, pepper, and lemon juice and stir until the spinach is wilted.
Remove from heat and stir in the cooked rice.
Turn the squash over to cut side up, and brush 1 1/2 teaspoons of oil over the top. Divide the rice mixture evenly among the squash, spooning it into the holes.
Top with the chopped walnuts and dried cranberries and put back into the oven. Bake at 425 degrees for an additional 10 minutes. Sprinkle with chopped fresh parsley and serve. Enjoy!