Ingredients

• 2 acorns squash , halved and seeded
• 1 tablespoon olive oil , or as needed
• 0.5 cups diced red bell pepper
• 0.5 cups sliced daikon radish
• 0.25 cups sliced leek
• 0.25 cups diced celery
• 1 jalapeno pepper , diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1.5 teaspoons red curry paste
• 0.25 cups chopped walnuts
• 0.5 cups crumbled feta cheese

Instructions

1. 1 Wrap each squash half with plastic wrap.
2. 2 Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
4. 4 Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
5. 5 Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

Nutrition per serving