Directions

1. Preheat the oven to 375 degrees F.
2. Place the squash halves flesh-side-up on a microwaveable plate and pierce their yellow flesh several times with a fork. 
3. Microwave for 8-9 minutes, or until the flesh is soft (if you don't have a microwave, this can be done in the 375 degree oven by roasting for about 30 minutes). 
4. Let the squash halves cool until they can be handled.
5. While the squash halves cool, heat 1 tbsp olive oil in a large pan over medium-high heat. 
6. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes, until the onions are soft and very fragrant.
7. Stir in the kale and 3 tbsp water.
8. Cook, stirring occasionaly, for about 8 minutes, or until all the water has absorbed and the kale is very soft.
9. Scoop the flesh of the cooked, cooled squash into a mixing bowl, leaving about 1/4" flesh on the skin, to preven tearing while cooking. 
10. Arrange the empty squash skins on an ungreased baking sheet.
11. Use the back of a fork to mash the squash flesh until mostly smooth.
12. Stir in the cooked kale-onion mixture, the goat cheese, the cranberries, salt and pepper to taste and 2 tsp olive oil, until completely combined.
13. Divide the mixture between the squash skins, packing it in carefully.
14. Top each stuffed squash with a sprinkle of the chopped almonds, if desired.
15. Bake for 27-30 minutes, or until lightly browned on top.
16. Let cool for 5 minutes, then serve hot.