Step 1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve squash lengthwise; scoop out seeds with a spoon and discard. • Place squash on a baking sheet; drizzle each half with olive oil and rub to evenly coat. Season generously with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and tender, 25-30 minutes.

Step 2

• While squash roasts, halve, peel, and finely dice onion. Peel and mince garlic. Strip thyme leaves from stems; mince leaves until you have 2 tsp (4 tsp for 4 servings). Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon.

Step 3

• Melt 1 TBSP butter in a medium pot over medium-high heat (melt 2 TBSP butter in a large pot for 4 servings). Add onion; cook until slightly softened and lightly browned, 3-4 minutes. • Stir in garlic and minced thyme; cook until fragrant, 30 seconds. • Add kale and a splash of water; cook, stirring occasionally, until kale is slightly wilted, 3-4 minutes. Season generously with salt and pepper.

Step 4

• Add couscous, ¾ cup water (1½ cups for 4 servings), and stock concentrate to pot with kale mixture. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. • Stir in cream cheese, cranberries, and a squeeze of lemon juice to taste. Season with salt and pepper. Keep covered off heat until ready to stuff squash.

Step 5

• Once squash is tender, remove from oven; heat broiler to high. • Carefully flip squash, cut sides up, and stuff with as much couscous filling as will fit, saving any remaining filling for serving. Top stuffed squash with Parmesan. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

Step 6

• Divide any remaining filling between plates. Top with stuffed squash. Sprinkle with walnuts. Serve with any remaining lemon wedges on the side.