Curried Stuffed Acorn Squash Recipe

Wrap each squash half with plastic wrap.

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.

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.

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.

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.