Vegetarian Stuffed Acorn Squash is the perfect Fall dish to serve to your family! It is easy enough for a weeknight dinner, but also impressive at a dinner party. Roasted acorn squash halves are stuffed with a flavorful filling of wild rice, kale, mushrooms, and carrots.

Why You’ll Love This Vegetarian Stuffed Acorn Squash

This is by far my favorite way to eat acorn squash! You can get so creative with what you want to fill it with, and it looks so pretty and impressive, while being relatively easy to pull off. It is easily a Fall favorite in our family, and it is a fun way to cook this type of squash.

This recipe is vegetarian, but you can also add a protein like ground turkey or sausage, and that would be just as delicious. Here are a couple of variations of acorn squash recipes HERE and HERE.

How to Cut Acorn Squash

Winter squashes like acorn and butternut can be a little intimidating to cut because they are so sturdy before you cook them. But if you do it the right way, it can be easier than you think!

To cut your acorn squash, you’ll need a sharp chef’s knife and a sturdy cutting board. To cut your acorn squash in half, you’ll need to cut off the end of the acorn squash with the stem on it. You don’t need to cut very much off, but probably 1/2 inch.

Once that’s done, you can stand your acorn squash vertically on the end that you just cut off. This provides a stable base for you to make a cut without cutting your fingers or hand. Next use your knife to make a vertical cut down the middle of the acorn squash. Then all you will need to do is use a spoon to scoop out the seeds and those stringy guts inside.

Ingredients for Wild Rice & Kale Stuffed Acorn Squash

Acorn Squash – these are readily available in pretty much any grocery store or farmer’s market during the Fall and winter months, they are so versatile, and have a slightly sweet flavor
Wild Rice – you can any type of rice you like in this recipe, but I just liked the variation and the chewy texture that wild rice offers
Kale – kale is a hearty green that can hold up and not get too soft in a filling like this, but you could also use swiss chard if you want
Mushrooms – they give off that meaty, savory flavor that goes so well with the rice
Carrots – they add color, texture and extra veggies to the mix
Olive Oil – the perfect earthy flavor to cook the dish in
Vegetable broth – cooking your rice in broth instead of water adds so much flavor
Paprika, salt, pepper – paprika adds the perfect subtle smokiness to the dish
Fresh Garlic – I add fresh garlic to pretty much everything for added flavor, and it’s good for the gut!

How to Make Stuffed Acorn Squash

Preheat the oven to 375 degrees and prep your acorn squash by cutting it in half lengthwise and using a spoon to scoop out the seeds and guts.
Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer and let it cook for 20-25 minutes (or according to package instructions).
Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 2-3 minutes, until the kale wilts.
Remove the skillet from the heat, and add the cooked rice to the vegetable mixture and stir to combine.
To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
Serve and enjoy!

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