Preheat oven to 400ºF (200ºC). Cut the squash in half lengthwise. Remove the seeds with a spoon and discard.

Drizzle the cut side of the squash with 1 tablespoon (14g) of the olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast until the flesh is fork tender, about 45 minutes. Set the squash aside and leave the oven on.

Add the wild rice and 1½ cups (355ml) of water to a medium saucepan. Bring to a boil over medium heat, then cover and lower heat to medium-low and simmer until the rice is tender, about 30 minutes.

While the squash is roasting and the rice cooks, make the filling. Heat 3 tablespoons (41g) of the oil in a large sauté pan, add the mushrooms and cook, stirring frequently, until the mushrooms have reduced in size slightly, about 3 minutes. Season with salt and pepper.

Add the shallots and garlic, continuing to cook until the mushrooms are golden brown and the shallots are soft, about an additional 4 minutes.

Add the kale, stirring to combine. Continue to cook until reduced in size, about 3 minutes. Stir in the vegetable broth and cook until the broth has evaporated and the kale is tender, about 6 to 8 minutes.

Add the walnuts, remaining tablespoon (14g) of oil, soy sauce, honey, chili powder, cumin, and cayenne to the bowl of a food processor fitted with a blade attachment or blender. Pulse until finely diced and combined.

In a large mixing bowl combine the rice, mushroom and kale mixture and walnut mixture, stirring to combine. Divide among the roasted halves of acorn squash and place on a baking sheet.

Return the stuffed squash to the oven and bake until warmed through, about 15 minutes. Serve immediately.