This turned out very nicely and was pretty to boot. I chose Delicata squash because you can eat the skin as well as the flesh and then threw the contents of the fridge at it, which worked. I will be making this again.
1 small Delicata squash
1/2 head of kale, tough leaf centers and stems removed and the rest chopped finely
1/2 small white onion, peeled and slice into half moons
1/4 red chili, finely diced (or more if you want more heat)
2 tsps almond meal
1/2 tsp preserved lemon paste or finely chopped preserved lemon
1/2 tsp pomegranate molasses
1 tsp oil
Wash the Delicata squash well. Prick it in a few places with a fork and place it in the microwave. Microwave for five minutes. Turn it over and microwave for an additional three.
While the squash is cooking, heat the oil in a large skillet. As soon as it is shimmering, add the onion and the chili to the pan and cook until the onion is translucent, a couple of minutes.
Add the kale, preserved lemon paste and pomegranate molasses and stir to combine. Cook until the kale is wilted and tender, about three minutes.
Stir in the almond meal and remove the pan from the heat.
By this time, the Delicata squash should be cooked. Cut it in half. Reserve one half for another use -- I just cut mine into half moons and threw the pieces in a salad -- and remove the seeds and stringy bits from the other half.
Stuff the cavity with the kale mixture. Because the preserved lemon paste is so salty I did not add any salt to the dish so check for seasoning before you add the kale mixture to the squash.
I drizzled a little pumpkin seed oil on my dish and you could do so with some really good olive oil if you had some, but that step is optional.