Step 1

Preheat the oven to 400˚F.

Step 2

If you’re going to make the spice mix, stir all of the spices together. Store in an airtight container.

Step 3

Using your hands, coat squash inside and out with oil. Season with salt and pepper and place on a parchment-lined baking sheet, cut side up. Sprinkle inside of squash with cinnamon.

Step 4

Roast for 40 minutes, until slightly golden and fork tender.

Step 5

Meanwhile, pulse cauliflower in food processor, until it looks like grains of couscous. Set aside.

Step 6

Melt 1 ½ tbsp oil or ghee in large skillet over medium heat. Sauté onions and garlic until translucent (about 5 minutes).

Step 7

Add spices and stir until well blended. Add the cauliflower and stir to evenly coat with spices.

Step 8

Mix in kale, cranberries and nuts, and cook for about 2 minutes. You may want to add a little water at this point (about 1/4 cup, added a little at a time). Cook for about 5 minutes, until kale is just wilted.

Step 9

Remove from heat and add sea salt, orange juice and honey.

Step 10

Remove squash from oven, and fill with stuffing. Lower oven temp to 350˚F.

Step 11

Place the tray of stuffed squash to bake in the oven for about 10 minutes.

Step 12

Besseha! (Enjoy!)