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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400ºF.
Step 2
Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
Step 3
In a medium saucepan, combine the rice, 1 ¾ cups of water, and ½ teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
Step 4
Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
Step 5
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.