In large sauce pan bring 1 inch of water to simmer, place squash in and cover. Reduce heat and cook for 10 minutes or until fork tender.
In medium size sauce pan, combine quinoa, broth, wine, and lemon, and bring to a low simmer for 12 minutes or until tender. Add additional broth if necessary.
Jut before removing quinoa from heat, add kale and stir. Allow to soften while mixture cools.
Stir in black beans, allow to cool.
Remove tops of squash and gently scoop out the seeds.
Fill each squash with quinoa and kale mixture.
Garnish with roasted walnuts.
Notes
Consider adding a pinch of crushed red pepper to this dish, for a little extra zing!