1

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2

Carve out the seeds of the squash halves and cut off the tips so that they lay flat (they will be easy to stuff).

3

Add 1 tablespoon of olive oil to each half of the squash and rub all over. Sprinkle salt and black pepper on each half.

4

Place the squash halves, cut side down, on the baking sheet and bake for 25-30 minutes or until soft.

5

While the squash is in the oven, cook the filling! In a large skillet, on medium low heat, add the olive oil.

6

Add the shallots and sauteé until they begin to soften, about 3-5 minutes.

7

Add the mushrooms, garlic, ½ the lemon juice, salt, pepper and sauteé for another few minutes.

8

Add in the chickpeas, pecans, sage, parsley, onion powder, garlic powder, paprika and stir to combine. Cook for another 3-5 minutes.

9

Add in the kale and cook until it starts to wilt.

10

Add in the cooked rice and then pour the rest of the lemon juice on top. Give it a nice stir to combine.