Black Cherry Rice "Stuffed" Kabocha Squash

Course Breakfast, Dessert, dinner, lunch

1 medium kabocha squash, cut into quarters, deseeded or 2 acorn squash, halved and deseeded
Earth balance, olive oil, coconut oil, butter or ghee for brushing
sea salt and freshly ground black pepper

3 tsp coconut oil, butter, ghee or Earth Balance, divided
1/2 medium red onion, thinly sliced
2 garlic cloves, minced or finely chopped
2 cups cooked brown rice (white rice, wild rice, millet or quinoa can be substituted)*
1/3 cup unsweetened or juice-sweetened dried black cherries (dried bing cherries or dried cranberries can be used)
1 large handful fresh baby spinach or other leafy green (ex. kale or chard)
2-3 Tbsp pepita seeds, raw or lightly toasted (or other seeds or nuts)
freshly ground black pepper and sea salt to taste

To bake squash, preheat oven to 375F. Brush the squash quarters with olive oil/melted butter/Earth Balance, sprinkle with salt and pepper to taste and place cut sides down in a lightly greased baking dish. Bake for 40 to 50 minutes until flesh is soft to the touch.
Meanwhile, in a large skillet, heat 2 tsp oil/butter/Earth Balance over medium heat. Add onions and saute for 6 to 7 minutes until soft, stirring often. Add garlic cloves and saute for another 2 minutes until fragrant. Sprinkle with salt and pepper.
Add remaining 1 tsp oil, rice and cherries to the pan and saute rice for 2 minutes stirring frequently.
Add in spinach and cook until wilted, about 1-2 minutes.
Stir in pepitas, adjust seasoning with salt and pepper to taste.
To serve, divide "stuffing" amongst cooked squash quarters and enjoy!