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Stuffed Acorn Squash with Rice, Kale, and Mushrooms

Stuffed Acorn Squash with Rice, Kale, and Mushrooms (Vegan and Gluten-Free) | visionsofveggies.com

Aren’t these just so pretty? Winter is just about at an end, but I have to admit these stuffed acorn squash kind of make me wish it was fall again already. Although that would mean winter would be coming up very soon once more and I’m not so sure I’m ready for that. Just earlier this week we had one of those late March snow storms. I have been looking forward to warmer weather so I was very surprised when I looked out my window to see everything covered in white. It all melted pretty quickly but the temperatures have still been pretty chilly. Since winter is still hanging on, let’s comfort ourselves with some tasty winter squash.

Stuffed Acorn Squash with Rice, Kale, and Mushrooms (Vegan and Gluten-Free) | Visions of Veggies | www.visionsofveggies.comI absolutely love squash, especially when roasted. Lightly browned and caramelized on the outside. Tender and creamy on the inside. So simple, yet so good. I decided to make it even better by filling with a mixture of rice, kale, and mushrooms.

Stuffed Acorn Squash with Rice, Kale, and Mushrooms (Vegan and Gluten-Free) | Visions of Veggies | www.visionsofveggies.comThis stuffed acorn squash recipe starts by halving the acorn squash and scooping out the seeds. The squash is then brushed with oil and sprinkled with salt and pepper before going into the oven. The filling is really easy to make. It begins by cooking the shallots and garlic, then adding mushrooms, balsamic vinegar, and tamari. Finally, finish off by adding the rice, kale, and some dried rosemary and thyme. Each of the squash halves gets stuffed with a generous amount of the filling.

Stuffed Acorn Squash with Rice, Kale, and Mushrooms (Vegan and Gluten-Free) | Visions of Veggies | www.visionsofveggies.comFeel free to save the seeds from the squash! If you’d like, you could roast them up while the squash are baking. Remove as much of the pulp as you can with your fingers, but it doesn’t have to be perfect. It’s okay if there are still some stringy bits. Line a small baking sheet with aluminum foil or parchment paper and place the seeds on top. I tossed mine with 1 teaspoon oil, 1 teaspoon maple syrup, and 1/2 teaspoon cinnamon, but feel free to play with the flavors and use different spices or omit the maple syrup. When ready, place in the oven along with the squash and bake for 8-10 minutes until golden brown, stirring once halfway. Now you’ll have a delicious snack to tide you over until the meal is ready!

Stuffed Acorn Squash with Rice, Kale, and Mushrooms (Vegan and Gluten-Free) | Visions of Veggies | www.visionsofveggies.com

If you try this stuffed acorn squash I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.

Stuffed Acorn Squash with Rice, Kale, and Mushrooms

Roasted acorn squash filled with rice and vegetables. 

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 227 kcal
Author Visions of Veggies

Ingredients

  • 2 acorn squash
  • 1 tablespoon grapeseed or olive oil divided
  • About 1/4 teaspoon each salt and black pepper divided, plus more to taste
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 8 ounces sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tamari
  • 1 ½ cups cooked brown rice or wild rice blend*
  • 2 kale leaves torn or chopped into small pieces (roughly 2 ½ cups)
  • ½ tsp dried thyme
  • ½ tsp dried rosemary

Instructions

  1. Heat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.

  3. Brush the cut sides of the acorn squash with ½ tablespoon oil and lightly sprinkle each half with a pinch of salt and pepper.

  4. Place the acorn squash cut side down on the baking sheet and roast in the oven for 30 to 40 minutes, until fork tender.

  5. Meanwhile, heat a large rimmed pan on medium heat. Once hot, add the remaining ½ tablespoon oil, shallots, garlic, and a pinch of salt and pepper. Cook for 3 to 4 minutes, until the shallots are translucent, stirring frequently.

  6. Add the sliced mushrooms, balsamic vinegar, and tamari. Stir to combine. Continue cooking until all of the liquid has evaporated, approximately 5-7 minutes, stirring occasionally.

  7. Reduce heat to medium low and add the rice, kale, thyme, and rosemary. Cook until the kale has wilted, stirring occasionally.

  8. Add salt and pepper to taste.

  9. Reduce heat to low to keep warm until ready to scoop into the squash.

  10. To assemble, scoop the rice and vegetable mixture into the center of each of the squash halves and serve immediately.

  11. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Recipe Notes

*I used Rice Select Royal Blend. Feel free to substitute with any other wild rice blend or plain brown rice. I recommend cooking the rice in vegetable broth to add a bit of flavor.

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