Instructions
1. Roast the Squash
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on the sheet.
Roast 40–50 minutes, until tender and easily pierced with a fork.
2. Prepare the Stuffing
Cook wild rice according to package directions.
Heat olive oil in a large skillet over medium. Sauté onion until soft, about 5 minutes.
Add garlic and herbs; cook 1 minute until fragrant.
Stir in kale/spinach and cook until wilted.
In a large bowl, combine cooked rice, onion-kale mixture, cranberries, and nuts. Season to taste.
3. Assemble & Bake
Once squash is roasted, carefully flip halves over. Scoop out a bit of the flesh to create a deeper cavity; mix this into the rice stuffing.
Divide stuffing among squash halves, mounding it high.
Return to oven for 10–15 minutes to warm through.
4. Make the Tahini Drizzle
Whisk together tahini, lemon juice, maple syrup, garlic powder, and salt. Add water gradually until a pourable consistency forms.
5. Serve
Place stuffed squash on a platter and drizzle generously with tahini sauce. Serve warm.
💡 Tips & Variations
Make Ahead: Roast squash and cook rice up to 2 days ahead. Assemble and bake just before serving.
Nut-Free Option: Substitute seeds like pepitas or sunflower seeds for the pecans/walnuts.
Protein Boost: Fold a can of rinsed chickpeas or white beans into the stuffing.
Squash Alternatives: Acorn squash or sweet potatoes work beautifully here.
Don’t Waste: Rinse and roast the squash seeds with a little oil and salt for a crunchy garnish or snack.
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