Caitlyn’s Stuffed Acorn Squash

This elegant plant-based dinner is sure to impress and satisfy even your non-vegan friends and family. Caitlyn’s stuffed acorn squash is a definite crowd pleaser.

One of my favorite things about Autumn is the walk from the car into the house. The sun has started setting earlier. In the near dark, leaves tumble across the sidewalks, and the wind that carries them gives me a chill. I know that in a matter of seconds I will step inside my home and be greeted by two eager boxers and the warmth of the oven. As the weather gradually cools down, gone are the breakfast smoothie bowls and refreshing summer salads, replaced by earthy flavor profiles that remind us of fall. Is it any wonder earth-grown nutrients make for the best autumn meals? I wanted to share a simple, yet elegant, plant-based dinner sure to impress and satisfy vegans and everyone else.


Caitlyn’s Stuffed Acorn Squash

Prep Time
Total Time


  • 2 acorn squash
  • ½ cup sprouted rice blend, cooked
  • 1 tablespoon olive oil
  • 2 cups Portobello mushrooms, stems removed, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, diced
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme, minced
  • 6 fresh sage leaves, minced
  • 1 cup collard greens, chopped
  • ¼ cup walnuts, toasted and chopped
  • Salt and pepper, to taste
  • 2 tablespoons bread crumbs, for topping


  1. Preheat oven to 450.
  2. Cook rice according to package directions and set aside.
  3. Remove tops and pulp of the squash. Cut a small portion of the bottom off to provide a stable base. (Fun tip: Reserve the seeds and roast for a snack!)
  4. In a deep, heavy-bottomed pot, heat olive oil and add mushrooms. Cook for around 5 minutes, or until juices are released.
  5. Add shallot, carrot, and celery. Cook for additional 5 minutes, until shallot is transparent and carrot is tender.
  6. Add garlic, thyme, and sage. Cook for 30 seconds.
  7. Stir in chopped collard greens and cook for an additional 30 seconds, until green begin to wilt.
  8. Remove from heat and mix in cooked rice and toasted walnuts.
  9. Add salt and pepper to taste.
  10. Stuff the acorn squash with rice mixture and place inside a rimmed baking dish. Cover with foil.
  11. Bake for 40–45 minutes, until a fork can be easily inserted into the squash.
  12. Remove foil and top with bread crumbs.
  13. Coat lightly with coconut oil spray and put back in the oven, uncovered, for 5 minutes.
  14. Plate and enjoy!

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