You can use other greens here, and apple instead of pear…

2 or 3 (acorn) squash
1/2 c grated Parmesan cheese, divided
salt and pepper, to taste
1-1/2 T olive oil
1 large leek, chopped (or 2 c chopped onions)
4 c coarsely chopped kale
1 c vegetable or chicken stock
1/2 red bell pepper, cored, seeded, diced
2 cloves garlic, minced
1 T butter
1 pear, firm, yet ripe, peeled, halved, cored, cut into 1/2-inch pieces

1. Preheat the oven to 375ºF.

2. Cut the squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet or a 13- x 9-inch baking pan, adding a splash of water to the sheet or pan to prevent sticking. Bake until tender, 30 to 45 minutes. Turn the squash halves over and sprinkle with 1/4 c of the grated Parmesan and some salt and pepper. Bake for an additional 5 minutes.

3. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks or onion and saute until soft, about 5 minutes. Add the kale, stock, red bell pepper, garlic, and some salt and pepper. Bring to a boil, cover, and cook for 5 minutes. Remove the cover and increase the heat to medium-high; cook, stirring frequently, until kale is tender and the liquid has evaporated, 8 to 10 minutes. Transfer the mixture to a bowl and set aside.

4. Melt the butter in the skillet over medium heat. Add the pear; saute until lightly browned and tender, but not mushy, 2 to 3 minutes. Add the pear to the kale mixture and stir well. Spoon the kale and pear mixture into the squash halves. Top with the remaining 1/4 cup Parmesan cheese. Bake for 10 minutes.