Black Wild Rice-Stuffed Acorn Squash

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2 acorn squash

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter 

1/3 cup panko breadcrumbs 

1 tablespoon minced fresh flat-leaf parsley 

1/4 teaspoon garlic salt 

3 1/2 ounces shiitake mushrooms, thinly sliced 

1/2 cup thinly sliced leeks (white and light green parts only) 

2 cups chopped kale 

1 clove garlic, minced 

1 1/2 cups cooked forbidden rice or black wild rice (I like to substitute vegetable broth for water in cooking the rice to add more flavor) 

1/4 cup dried currants 

2 tablespoons low-sodium soy sauce 

1 tablespoon honey 

1 tablespoon sherry vinegar