6 small acorn squash

1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded

1 cup cooked wild rice (1/3 cup uncooked)*

1 quart vegetable stock

2 tablespoons extra virgin olive oil

1/2 cup minced onion

Salt to taste

2/3 cup arborio rice

1 plump garlic clove, minced

1/2 cup dry white wine, like pinot grigio or sauvignon blanc

1/4 cup chopped fresh dill

1/4 cup chopped flat-leaf parsley Freshly ground pepper to taste

1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

Cayenne or freshly grated nutmeg to taste (optional)