Preheat the oven to 375°F (190°C). Prepare the wild rice according to package instructions and set aside.

Line a baking sheet with parchment paper. Slice a small cheek off of the bottom of each squash half so that they will sit flat on the parchment, then coat the flesh with 1 TBSP of the olive oil.

Season with half of the salt and pepper and roast for 40-45 minutes, until just tender throughout.

Remove from the oven and set aside, leaving the oven on.

While the squash roasts, heat 2 TBSP of olive oil in a large skillet over medium-high heat.

Sauté the onion until starting to caramelize, 8-10 minutes. Add the mushrooms and continue sautéing until wilted, another 5-7 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes.

Deglaze the pan with the white wine, then heat till simmering and reduce until the alcohol has cooked out, a final 3-4 minutes.

Turn the heat down to medium and stir in the chopped kale, cooking until just wilted.

Remove from the heat, then add the cooked wild rice, sliced olives, red wine vinegar, and remaining 1 TBSP olive oil to the pan. Stir until mixed evenly, then season to taste with the additional salt and pepper.

Spoon the kale and mushroom mixture into the roasted squash halves, then top with the chopped walnuts and roast for 15 minutes, until the nuts are toasted and brown.

Garnish with fresh parsley to serve!