Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• 1/2 cup diced red bell pepper
• 1/2 cup sliced daikon radish
• 1/4 cup sliced leek
• 1/4 cup 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 1/2 teaspoons red curry paste
• 1/4 cup chopped walnuts
• 1/2 cup crumbled feta cheese

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Instructions

1. Wrap each squash half with plastic wrap.
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. 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. 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. 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.