• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Halve squash lengthwise; scoop out seeds with a spoon and discard. Place squash on a baking sheet; drizzle each half with olive oil and rub to evenly coat. Season generously with salt and pepper, then arrange cut sides down. Roast on top rack until browned and tender, 25-30 minutes.

• While squash roasts, halve, peel, and finely dice onion. Peel and mince garlic. Strip thyme leaves from stems; mince leaves until you have 2 tsp (4 tsp for 4 servings). Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Quarter lemon.

• Melt 1 TBSP butter in a medium pot over medium-high heat (melt 2 TBSP butter in a large pot for 4 servings). Add onion; cook until slightly softened and lightly browned, 3-4 minutes. • Stir in garlic and minced thyme; cook until fragrant, 30 seconds. • Add kale and a splash of water. Cook, stirring occasionally, until kale is slightly wilted, 3-4 minutes. Season generously with salt and pepper.

• Add couscous, 3/4 cup water (11/2 cups for 4 servings), and stock concentrate to pot with kale mixture. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. • Stir in cream cheese, cranberries, and a squeeze of lemon juice to taste. Season with salt and pepper. Keep covered off heat until ready to stuff squash.

• Once squash is tender, remove from oven; heat broiler to high. • Carefully flip squash cut sides up and stuff with as much couscous filling as will fit, saving any remaining filling for serving. Top stuffed squash with Parmesan. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Divide any remaining filling between plates. Top with stuffed squash. Sprinkle with walnuts. Serve with any remaining lemon wedges on the side.