Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous

1 Delicata Squash

1 Yellow Onion

1 Clove

2 tbsp Thyme (get at least 1/4 oz at store)

1 Lemon

2 cups Kale

3/4 cup Israeli Cous Cous

1/8 cup Vegetable Stock concentrate

2-3 Tbsp Cream Cheese

2 Tbsp Craisins

1/2 cup Shredded Parmesan

1 Tbsp Crushed Walnuts

Olive oil for liberal use

1 Tbsp Butter

Preheat oven to 450 F and adjust rack to top position

Halve squash lengthwise, scoop out seeds and discard, season with olive oil and evenly coat, season generously with salt and pepper, arrange cut sides down and roast on top rack till tender (20-30 minutes)

While squash roasts halve, peel and finely dice onion; peel and mince garlic; strip thyme leaves off stem and mince; remove any large stems from kale and chop into bite sized pieces; zest and quarter lemon

Melt one Tbsp butter in medium sized pot on medium heat; add onion and cook till slightly browned or slightly softened

Stir in garlic and minced thyme cook for 30 seconds (till fragrant)

Add kale and a splash of water, cook stirring occasionally until kale is lightly wilted (3-4 minutes) and season with salt and pepper

Add Cous Cous, 3/4 cup water and stock concentrate to pot with kale mixture bring to boil then reduce to low heat cook 6-8 minutes till couscous is tender and drain any remaining liquid

Remove from heat and stir in cream cheese, cranberries, lemon juice and lemon zest and keep covered till you’re ready to stuff the squash

Once squash is tender remove from oven and switch oven to broil on high

Carefully flip squash cut side up and stuff with as much Cous Cous as will fit (set the rest aside to serve with final dish); sprinkle both squash halves and broil for 2 minutes until cheese is lightly browned

Divide any remaining filling to the side of the dish and sprinkle with walnuts