Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut a slice off the peel side, making a small flat surface squash can stand on. Cut mushrooms into ¼" slices Stem kale and coarsely chop. Cut ciabatta into ⅓" slices. Mince garlic.

Place acorn squash on prepared baking sheet, cut side down. Drizzle with 1 tsp. olive oil. Roast in hot oven until easily pierced with a knife, 30-35 minutes. While squash roasts, cook rice.

Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pot and stir occasionally until starting to brown, 3-5 minutes. Add half the garlic (reserve remaining for garlic bread), 30 seconds. Add rice and 1 cup water. Bring to a boil, then reduce to a simmer. Cover and cook, 20 minutes. While rice cooks, make garlic bread.

After squash has roasted 20 minutes, combine remaining garlic with 2 tsp. olive oil and spread on ciabatta slices. Carefully, add slices to baking sheet with acorn squash. Bake until toasted, 5-7 minutes.

Stir sour cream, kale, Parmesan (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper into rice until kale wilts, 1-2 minutes. Plate dish as pictured on front of card, filling squash with rice and garnishing with crispy onions and reserved Parmesan. Bon appétit!