2 Hubbard squash
2 cups cooked brown rice
2 tablespoons crumbled goat cheese
2 tablespoons orange juice concentrate
2 tablespoons chopped walnuts
1 tablespoon fresh chopped thyme
1/2 cup chopped kale
1/2 cup chopped collard greens
1 tablespoon olive oil

Cut squash in half, scoop out seeds and bake cut side down for 40 minutes at 400 degrees. Mix goat cheese, orange juice concentrate, walnuts and thyme into cooked brown rice and set aside.

Saute chopped kale and collards with one tablespoon of olive oil until slightly wilted. Fill squash bowl with rice mixture and top with sauteed greens.

Makes 4 Servings
Serving Size: 1/2 filled squash