For the Roasted Squash:
Pre-heat the oven to 450 degrees on roast setting. Cut the squash into 2½ inch tubes and empty the seeds from the center. Toss the squash with the oil, salt, and pepper and place on a baking pan. Roast in the oven for 20-30 minutes until the tops of the tubes are brown.
For the Herbed Rice:
Coat the rice and salt in the oil and sauté for 2 minutes over medium heat. Add 3 cups boiling water and simmer for 18 minutes. Take the pot off the heat and rest it for 5 minutes. Mix the herbs and pomegranate in and rest for another 10 minutes.
Stuff the roasted squash with the rice. Use the extra rice as a base for squashes. Bake for 10 more minutes until the rice on the top gets a bit crispy.