Preheat your oven to 400°F (200°C). Slice the bottom of each acorn squash flat for stability and cut them in half vertically. Scoop out the seeds and fibers.

Brush the insides with olive oil, then season with salt and pepper.

Place the prepared acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.

Cook the wild rice according to the package instructions (30-40 minutes). Fluff and set aside.

Sauté diced onions in a skillet with olive oil until translucent, then add minced garlic and chopped mushrooms, cooking until soft.

Stir in chopped kale and sauté until wilted.

Add cooked wild rice, season with salt and pepper, and mix in goat cheese while warm, allowing it to melt slightly.

Flip the roasted acorn squashes so cut side is up, and fill each half with the rice mixture.

Return to the oven and bake for an additional 15-20 minutes until heated through.

Garnish with fresh parsley and toasted pumpkin seeds or pecans. Serve warm.