This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.
2 acorn squash
3 tablespoons olive oil, divided
1 teaspoon pumpkin pie spice, divided
1 teaspoon kosher salt, divided
1/4 cup boiling water
2 tablespoons uncooked bulgur
5 1/2 tablespoons fresh lemon juice, divided
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced stemmed green kale
1 cup thinly sliced stemmed red kale
1/2 cup pomegranate arils
1/4 cup finely chopped red onion
3 tablespoons sliced almonds, toasted
1/2 cup tahini
1 garlic clove, minced
2 tablespoons pomegranate molasses
How to Make It
Preheat oven to 350°.
Slice tops off squash, and reserve. Scoop out seeds and membranes; discard. Brush insides of squash evenly with 1 tablespoon olive oil. Sprinkle insides with 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Place squash and squash tops on a baking sheet; bake at 350° for 55 minutes or until tender.
Combine 1/4 cup boiling water and bulgur in a small bowl; cover tightly with plastic wrap, and let stand 20 minutes. Fluff bulgur with a fork.
Combine 1/4 cup lemon juice, remaining 1/2 teaspoon pumpkin pie spice, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons olive oil in a medium bowl, stirring well with a whisk. Add kale, bulgur, pomegranate arils, red onion, and toasted almonds to bowl; toss well to coat.
Combine tahini, remaining 1 1/2 tablespoons juice, and garlic in a small bowl. Spread tahini mixture evenly around insides of cooked squash. Divide kale mixture evenly between squash. Drizzle evenly with pomegranate molasses.