Stuffed Acorn Squash

Stuffed Acorn Squash

Author: Stephanie Kay

This stuffed acorn squash recipe can easily be substituted for whatever you might have on hand; quinoa for rice, sausage for bacon and onions for leeks. Just use what you have and make the most it!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Baked
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  1. Preheat the oven to 400° F.
  2. Cut the acorn squash in half, remove seeds and place on a baking sheet. Drizzle with olive oil, season with sea salt and transfer to the oven for 30 minutes or until tender.
  3. While the squash is cooking, prepare the stuffing.
  4. In a skillet on medium heat, cook bacon until brown but not crispy. Remove from pan and set aside.
  5. In the same skillet, remove the excess bacon fat, and cook the diced leeks for 3-4 minutes until tender, and add the minced garlic for final 30 seconds.
  6. Add the kale and broth to the pan and cook until the kale is tender, about 5 minutes.
  7. While the kale is cooking, dice the bacon into bite size pieces.
  8. Once the kale is cooked, stir in cooked rice, walnuts, dried cranberries and bacon. Remove from heat and set aside.
  9. When the squash are done cooking remove them from the oven and fill cavities with rice stuffing.
  10. Return stuffed squash to the oven for another 5 minutes.
  11. Serve warm and enjoy!