Preheat your oven to 375
Cut your kabocha squash in half top to bottom. Scoop out seeds and strings until it's clean inside.
Lightly mist inside of squash with EVOO and salt. Roast for 20 minutes.
While squash is roasting, chop everything to get it ready.
Once all the vegetables are chopped, in a large pan saute onion for 5 minutes in 1 tbsp EVOO. Add in lamb and cook completely.
In a small pan, toast your pine nuts.
Once lamb is completely cooked, add in garlic, cumin and mustard. Cook for 2 minutes.
Turn off heat and fold in kale, pine nuts, basil and mint.
Take squash out of oven and stuff with meat and veggie mixture.
Place back in the oven and cook for 20 more minutes.
If you are adding cheese, sprinkle on top and cook for 5 more minutes.