2 acorn squash
3 tbsp olive oil
1 tbsp unsalted butter
½ cup panko breadcrumbs, toasted ( I use the Italian seasoned kind)
½ cup pine nuts, toasted
2 tbsp minced flat-leaf parsley
2 cloves of garlic, minced
1 small package of shiitake mushrooms (usually 4 oz.), thinly sliced
2 thinly sliced leeks (only the white and lighter green/almost white parts)
2 cups chopped kale (stems removed)
1 ½ cups cooked forbidden rice
2 cups shredded roasted chicken
2 tbsp soy sauce
1 tbsp honey
1 tbsp sherry vinegar
Cut the squash in half lengthwise and clean out the seeds. Brush inside with ~1 tablespoon olive oil and add salt and pepper. Place cut-side down on a lined baking sheet and bake 25 to 30 minutes at 400.
Toast Breadcrumbs: Heat the butter and 1 tablespoon olive oil in a skillet over medium heat until the butter is melted. Add the breadcrumbs and some garlic, stir until the breadcrumbs begin to turn golden brown. Remove for later
Toast Pinenuts: Place nuts on a lined baking sheet and put in the oven with the squash, watch closely, and cook until lightly browned (maybe 10 minutes).
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts (should be about 7 minutes). Mix the soy sauce, honey and sherry vinegar in a small bowl.
Stir in the rice, chicken, soy sauce, honey and vinegar mixture. Season.
Spoon some of the mixture into the cavity of each acorn squash half and top with the breadcrumbs. Bake until heated ~25 to 30 minutes at 400.