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Preheat the oven to 375°F.
Let sit until cool enough to handle. Leave oven on.
Meanwhile, pour tomatoes into a strainer set over a bowl.
Set tomatoes aside and pour juice into a blender.
Add almond butter, curry powder and 1/4 teaspoon of the salt and blend until smooth.
Transfer squash to a bowl and toss with remaining 1/8 teaspoon salt.
Return shells cut-side up to the baking dish.
Spoon one-third of the squash into shells, dividing evenly.
Top with half of the tomatoes and half of the greens, then drizzle with about one-third of the almond sauce. Repeat the layering.
Top with remaining squash and sauce.
Roast until filling is heated through and greens have wilted, about 15 minutes.