Cut off the top of the squash; scoop out seeds.
Lightly salt inside of squash.
(Trim bottoms of acorn squash to allow them to stand.) Place squash, cut side down, in a shallow baking pan.
Bake in a 375° oven for 30 to 35 minutes or till almost tender.
Meanwhile, for filling, in a mixer bowl beat the cream cheese with an electric mixer on medium speed till softened.
Add milk; beat till fluffy.
Add the eggs, green onions, salt, and pepper; beat till well combined.
Turn squash cut side up.
Pour filling into the hot hollowed squash.
Sprinkle with chopped almonds.
Bake in a 375° oven about 20 minutes more or till a knife inserted near the center comes out clean.
Let stand for 5 minutes.
Place on a kale-lined serving platter.
If desired, top the squash with slivered almonds.
Halve squash before serving.