Stuffed Acorn Squash

Stuffed Acorn Squash with Sausage and Black Rice

  • Author: Lauren Daniel
  • Yield: 2-3 Stuffed Squash 1x
  • Category: Gluten Free


The acorn squash is one of my favorites, it’s sweet flavor makes it so easy to eat–simply roasted and buttered, it’s full of delicious flavor.



  • ½ c black rice
  • 1 c vegetable stock
  • 23 acorn squash
  • ½ c mushrooms, chopped
  • 4 stalks red kale, removed from stem, chopped
  • ¼ c sweet onion, chopped
  • 1 lb sweet italian ground sausage
  • 1 garlic clove, chopped
  • 1 tsp cumin
  • 1 ½ tsp fresh thyme
  • ½ tsp paprika
  • 1 tbsp oil
  • Salt and pepper to taste
  • ¼ c chopped walnuts
  • ¼ c parmesan cheese or nutritional yeast


  1. Bring black rice and vegetable stock to boil in a saucepan. After 2 minutes, cover and set to simmer for 45 minutes.
  2. Set oven to 400 degree. Place parchment paper on a small cookie sheet.
  3. Cut acorn squash in half, scoop out seeds. Rub with oil, salt, pepper and place face down on the cookie sheet. Roast for 30-40 minutes.
  4. While squash bakes and rice cooks, add oil to a large saute pan at medium heat.
  5. Add onions to the pan and cook until clear.
  6. Add ground sausage to the onions, cooking until no longer pink, 7-10 minutes.
  7. Add mushrooms and cook for 2-3 minutes, stirring frequently.
  8. Add kale, garlic, cumin, thyme and paprika. Stir until kale is wilted.
  9. Remove from heat.
  10. Once rice is fully cooked mix into ground sausage mix
  11. When squash is fully cooked, scoop mixture into the center of the squash.
  12. Top with chopped walnuts and cheese, and place back in the oven for 15-20 minutes.


Another rice or quinoa can be substituted for this dish.