Stuffed Squash

I found this recipe online from Abraskitchen. I did change a couple things for my liking and it turned out great!

1 medium – large squash
2 tbsp coconut oil, melted
2 tsp of Thyme & Rosemary, Fresh or Dried (I only had dry at this time but it worked great!)
2 shallots
16 ounces sliced portabella mushrooms
1 large head kale about 6 cups chopped
1/2 full fat coconut milk
2 tbsp coconut oil
1/4 tsp salt
1/8 tsp black pepper

Instructions:

Preheat oven to 400°
Prepare the squash by washing the skin, slicing in half lengthwise, and scooping out the seeds. Rub with 2 tbsp melted coconut oil, salt, and pepper.

Scatter fresh herbs around the squash. You can use a mixture of thyme and rosemary, or really any herbs that you like. Flip the squash flesh side down on a baking sheet trapping fresh herbs underneath. Roast in the oven for 45 minutes or until a knife can easily pierce through the skin. Remove from the oven and set aside.

While the squash is cooking prepare the kale and mushrooms: In a large skillet over medium heat, melt the coconut oil, saute shallots for 2-3 minutes until tender. Add mushrooms and saute for 4 minutes, season with salt and pepper. Add kale and stir well to wilt (about 3-4 minutes). Add coconut cream (or coconut milk) and stir well to coat all veggies.
Arrange squash on a platter, discarding the cooked fresh herbs (you can use new fresh herbs as a garnish on the platter) fill the cavity of each squash with the kale and mushroom mixture. Serve immediately.