Millet and Sage Stuffed Acorn Squash with Garlicky Greens & Goat Cheese

INGREDIENTS

Acorn squashes, medium sized

2 cloves

Garlic

Sage, fresh leaves

Shallots, finely chopped (about 1/4 cup), medium

Tuscan kale, large leaves

2 cups

Vegetable stock

1 cup

Millet

Pepper, coarse ground

Sea salt

3 1/2 tbsp

Ghee or coconut or olive oil

1/4 cup

Goat cheese crumbles, fresh