Wild Rice-Stuffed Acorn Squash

Preparation

• 1 Place rice in a small saucepan with the coffee, chicken broth and a pinch of salt. Bring to a boil before covering and reducing heat to medium. Cook for another 40 minutes until liquid is absorbed. Set aside.
• 2 Preheat the oven to 400°F.
• 3 Cut each squash in 2 and use a spoon to remove seeds and filaments.
• 4 Brush the insides of the squashes with 3 tbsp. of olive oil. Salt and pepper generously.
• 5 Place squashes cut side up on a baking dish and roast for 35 minutes or until tender.
• 6 Meanwhile, in a large skillet, heat remaining oil over medium heat and cook the onion for a few minutes. Add kale and cook, stirring frequently, for 5 minutes or until wilted. Salt and pepper. Add cooked rice, Dijon mustard, chopped hazelnuts and ¾ cup cheddar cheese and mix well. Check the seasoning and keep warm.
• 7 Remove the squashes from the oven and stuff each half with the rice mixture. Keep warm as needed.
• 8 Sprinkle lemon zest over the top and add the remaining cheddar cheese just before serving.