Spiced Acorn Squash with Pan-Roasted Cauliflower & Greens

Preheat oven to 350 degrees F. Line a shallow baking pan with parchment paper. Cut each squash in half. Scoop out seeds and discard. Place the squash halves, cut sides down, in prepared pan. Bake for 30 minutes.

Combine coriander, 1/4 teaspoon of the salt, the crushed red pepper, allspice, and cumin in a small bowl. Turn the squash flesh sides up. Sprinkle evenly with the spice mixture. Bake, uncovered, for 10 to 15 minutes more or until the squash is tender.

Meanwhile, add oil to a very large nonstick skillet; preheat over medium heat. Add cauliflower and onion; sprinkle with ground pepper and the remaining teaspoon of salt. Cook the cauliflower, covered, over medium heat for 5 minutes, stirring once. Uncover and cook for 5 to 8 minutes more or until the the cauliflower is just tender, stirring occasionally. Remove the cauliflower from the pan and keep warm.

Add chard and garlic to the same pan. Cook about 2 minutes or until the chard is tender, tossing occasionally with tongs. Remove from heat. Add coconut milk. To serve, place one squash half, flesh side up, on each of four serving plates. Spoon the chard mixture evenly into the squash bowls and top with the cauliflower mixture allowing the vegetables to spill out of the squash. Sprinkle evenly with feta cheese and nuts.