1) Preheat oven to 375⁰F.

2) Wash the squash cut them in half lengthwise, and scoop out the seeds.

3) Arrange your butternut squash on a lined baking sheet and coat both sides with a tablespoon with olive oil 

3) Sprinkle with salt, pepper, and a teaspoon of fresh chopped rosemary. Cook for 1 to 1.5 hours 

4) In a medium saucepan, combine 2 cups of vegetable broth with ½ cup of orange juice. Add in 1 tsp. of salt and 1 tsp. of fresh chopped rosemary and bring to a boil.

5)Add in 1 cup of quinoa. 

6) Reduce heat, cover, and simmer on low for 10 minutes.

7) After 10 minutes when quinoa begins to get puffy stir quinoa and add in chopped kale.

8)Remove from heat, and let the kale and quinoa sit for 5 to 10 minutes for the kale to steam and the quinoa to absorb more liquid.

9) Meanwhile, take the squash halves out of the oven, let it cool slightly, then scoop out the insides with a spoon and into a bowl. leave about an inch of squash around the edge of the skins. You want the squash to be sturdy enough for a bowl.

10) Cut up the squash in the bowl into little pieces.

11) Add the squash and pomegranate to the pot with the kale and quinoa.

12) Then,  add in the garlic, chopped walnuts, garlic powder, and a teaspoon of rosemary.

12)Mix it all up and taste test. Salt if needed.

13) Stuff the squashes with the mixture and top with a 1/2 cup of chopped pecans or walnuts.