Acorn Squashed Stuffed with White Beans, Quinoa, and Kale

1 Acorn Squash (4 inch diameter), halved and seeded
3 1/3 tbsp Extra Virgin Olive Oil, divided
1 tsp Kosher salt, coarse, divided
freshly ground black pepper to taste

1/3 tsp Great Value Organic Rubbed Sage
1/3 tsp Wild Oats Organic Thyme Leaves
3/4 1 medium (3") onion , roughly diced
2/3 cup S&W White Beans 50% Less Sodium from a (15 oz) can, rinsed and drained
2 cups kale, Chopped
1 cup Seeds of Change Quinoa and Whole Grain Brown Rice with Garlic - microwave bag
lemon wedges, to serve

I regret, since I did not use fresh herbs, that I did not use MORE sage and thyme, at least a whole tsp. Also, I forgot to steam the Seeds of Change pkg in the microwave, which is why I covered the squash in foil to bake the stuffing. I also didn't want the beans to dry out. I tripled the beans and quinoa and doubled the kale. If I had followed the original Martha Stewart recipe I would have sprinkled hazelnuts and drizzled olive oil over the finished dish, but I did not.

Heat oven to 400 degrees F. Brush olive oil into each half of squash and season with coarse kosher salt, and black pepper to taste. Roast cut side down until tender, for 30 minutes. Flip and set aside.
In medium-sized skillet over medium heat, saute diced onion in olive oil, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season to taste with kosher salt & pepper.
Divide stuffing between squash halves. Cover with foil. Roast 15-20 more minutes.
Serve each half hot with fresh lemon juice from the wedges squeezed over each.

Serving Size: 2-3 servings, depending on the size of your squash