Roasted acorn squash is halved and stuffed to the brim with a savory herb rice, mushrooms, and kale. This is the perfect, hearty, vegetarian meal this cold season calls for!Jump to Recipe
Vegetarian Stuffed Acorn Squash With Rice
I’m going to admit it. I’m a basic chick. I like my PSL, sappy Christmas movies, my warm UGGs and classic winter meals. Ya’ll can laugh, meanwhile I’m just over here living my best (basic) life!
Acorn squash recipes are something I pull out around October, just at Michael Buble starts defrosting for Christmas. Ahhh, seasonal classics. I love all things winter!
What’s not to love? You can stuff acorn squash with just about anything your heart desires! Barley, rice, quinoa, meat, the possibilies are endless! Best of all, acorn squash has a really mild flavor, so it meshes well with a lot.
Vegetarian Stuffed Acorn Squash with Mushrooms and Kale
Ingredients to make stuffed acorn squash
- Acorn squash– smaller ones are easier to cut and halve. Try to pick out ones that are the same size so they roast evenly at the same time.
- Rice– Opt for a healthier version like brown rice to really maximize the nutrition from this dish!
- Soy sauce– The secret ingredient for this savory herb rice!
- Butter– This adds the perfect base to the herb rice.
- Mushrooms– Pre-sliced white mushrooms are perfect for this dish since it’s no fuss, you just toss in the pan.
- Chicken bullion– my favorite thing to keep in stock! This chicken bullion is the best on the market and has an incredible flavor!
- Spices– Garlic, onion, marjoram (or oregano- whatever you have in stock), thyme, and a pinch of salt.
Tips to easily make stuffed acorn squash
- Get smaller acorn squashes. I saw some absolutely gargantuan squashes at the store, they looked cool but would definitely take much loner to roast. Grab a couple that are roughly the same size, and are manageable to cut in half.. not a boulder.
- Roast your acorn squash. I like to roast my acorn squash like I do with spaghetti squash. Halve them, it doesn’t matter if you do this horizontally or vertically. If you do cut it horizontally, the ‘bowl’ in the center of the acorn squash where you will hallow of the seeds will be deeper than if you cut it vertically. A splash of olive oil on the inside of the squash, a pinch of salt, and a dash of fresh cracked pepper, pop in the oven at 400 °F for 30 minutes (or 45 if you didn’t take my advice and brought home a boulder.)
- Make the brown rice filling in one pan. Melt the butter, add the water, chicken bullion, soy sauce, and seasonings and bring to a boil. Add the rice and cook according to package instructions. About 5 minutes before it’s done cooking, add the mushrooms and kale to the pot and stir. Cover pot and allow it to continue to cook for the remaining few minutes.
Vegetarian Rice Stuffed Acorn Squash
Can you make stuffed acorn squash ahead of time
Yes! This is such an easy dish to make ahead of time and reheat when you are ready. If you just want to store it in the fridge to gobble down in the very near future, the stuffed acorn squash will last in the fridge for up to 4 days.
Can stuffed acorn squash be frozen
Acorn squash holds it’s shape well and reheats very easily. Luckily, so does rice. This dish can be made ahead of time and be frozen for up to 12 months!
How to reheat acorn squash with rice
If the acorn squash is coming out of the freezer, allow it to bake in the oven for 30-45 minutes at 350 ° F. Cover the dish with foil to ensure the rice does not get crispy.
If the acorn squash has been refrigerated, bake in the oven at 350 ° F for 20 minutes. Cover the dish with tin foil to ensure the acorn squash heats evenly and the rice does not dry out.
How to roast an acorn squash
First, grab a couple of acorn squash that are about the same size. This ensures they will need the same amount of time in the oven. Halve the acorn squash using a sharp serrated knife.
Scoop out the seeds and discard them, or toss them in the chicken scrap bucket (or compost!). Slather on a little good quality olive oil onto the cut side of the acorn squash. Sprinkle a little salt and pepper, then place the cut side down on a parchment paper lined baking sheet.
Bake the squash in the oven at 400 ° F for 30-45 minutes, until fork tender. Larger squash will need 45 minutes and smaller ones can be checked at 30 minutes. Remove the acorn squash from the oven and get ready to stuff ’em!
How to make Vegetarian Stuffed Acorn Squash With Rice and Mushrooms
- Preheat the oven to 400 ° F .
- Halve the acorn squash horizontally, then scoop out the stringy insides and seeds. Rub a little olive oil on the cut side, sprinkle a little salt, and crack some pepper.
- Place the acorn squash cut side down on a baking dish and cook for 30-45 minutes, until fork tender.
- While the acorn squash is roasting, cook the rice. Add the water, soy sauce, chicken bullion and seasonings to a pot and bring to a boil. Allow the rice to cook according to package instructions.
- Add the mushrooms and kale to the pot of rice in the last 5 minutes of the rice cooking.
- Fluff the rice and scoop it into the center of the acorn squash. Serve immediately and mangia!
Vegetarian Stuffed Acorn Squash
What goes with stuffed acorn squash
More Sea Salt Savorings Classics
- Tropical Summer Sangria
- Blackened Salmon with Mango Salsa and Coconut rice
- Roasted Summer Squash
- Cajun Shrimp Boil Foil Packets
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Vegetarian Stuffed Acorn Squash
Roasted acorn squash is halved and stuffed to the brim with a savory herb rice, mushrooms, and kale. This is the perfect, hearty, vegetarian meal this cold season calls for!
- 2 medium sized acorn squashes halved, deseeded
- 2 cups water
- 1 cup rice
- 2 TBS soy sauce
- 1 tsp vegetable bullion
- 1/4 tsp marjoram
- 1/4 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup sliced white mushrooms
- 1 cup kale chopped into bite sized pieces
Preheat the oven to 400°F. Cut the acorn squash in half horizontally. Scoop out the stringy insides and seeds and discard. Rub a light coat of olive oil on the cut side of the acorn squash. Sprinkle a little salt and pepper on the acorn squash, then lay it cut side down on a baking sheet. Bake for 30-45 minutes, until fork tender.
While the acorn squash is roasting, begin cooking the rice. Bring the water, soy sauce, chicken bullion, garlic and onion powder, thyme, and marjoram to a boil in a medium sized pan. Add rice to the pot when the water is boiling and cook according to package instructions.
In the last 5 minutes of cooking the rice, add the mushrooms and the kale to the pot and cover. When the rice is done cooking, fluff the rice and fill the center of the acorn squash with it. Mangia!
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