Ingredients:
- 2 medium acorn squash (approx. 1 lb / 450g each)
- 1 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 0.25 tsp cracked black pepper
- 1.5 cups cooked wild rice
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups lacinato kale, stemmed and chopped
- 0.5 cup dried cranberries
- 1 tsp dried sage
- 0.25 cup vegetable broth
- 0.33 cup toasted pecans, chopped
- 0.25 cup crumbled feta cheese
- 1 tbsp balsamic glaze
Instructions:
- Preheat your oven to 400°F (200°C). Slice the 2 medium acorn squash in half from stem to point. Use a metal spoon to scrape out the seeds and stringy bits.
- Brush the cut sides with 1 tbsp extra virgin olive oil and sprinkle with 0.5 tsp sea salt and 0.25 tsp cracked black pepper. Place them cut side down on your baking sheet. Bake for 20 minutes until the skin is slightly soft when pressed.
- While the squash roasts, heat a splash of oil in a large skillet over medium heat. Add the 1 diced yellow onion and cook for 5 minutes until translucent and fragrant. Stir in the 2 minced garlic cloves and 1 tsp dried sage, cooking for just another minute.
- Add the 1 can of chickpeas and 1.5 cups cooked wild rice to the skillet. Toss in the 2 cups chopped lacinato kale and pour in the 0.25 cup vegetable broth. Cook for 3-4 minutes until the kale is wilted and the liquid has evaporated.
- Stir the 0.5 cup dried cranberries into the rice mixture. Carefully flip the roasted squash halves over. Divide the filling equally among the four halves, packing it in tightly.
- Return the stuffed squash to the oven for 10 minutes until the edges of the rice start to crisp. The aroma should be intensely savory and sweet at this point.
- Remove from the oven and immediately sprinkle with 0.33 cup toasted pecans and 0.25 cup crumbled feta cheese. The heat from the squash will slightly soften the feta.
- Drizzle the 1 tbsp balsamic glaze over everything just before serving. Serve warm.