prepare squash

Preheat oven to 375 degrees.

Cut off a small piece from the outside of the squash so you will have a flat surface to prevent it from rolling over once you stuff it with the filling. With 1 tsp olive oil, lightly oil cut side of squash and sprinkle with salt and pepper.

Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 30 - 40 minutes.

while the squash is roasting, make the filling

Heat remaining olive oil in a medium sized pot over medium heat. Add onion and cook until translucent, about 6 - 8 minutes. Add garlic and sauté for 2 minutes.

Add rice and stir to coat. Let rice toast for a few minutes, then add golden raisins.

Stir to combine, then add stock, salt & pepper, stir again and cover.

Let the filling simmer for about 20 minutes or until rice is cooked then remove from heat. Add kale and stir until kale is wilted.

stuff squash

Remove squash from oven and carefully turn over. Turn oven down to 325 degrees.

Fill each half with wild rice filling, return to oven to bake for 15 - 20 minutes.