Mushroom Pecan & Kale Stuffed Acorn Squash

by | Aug 16, 2016 | Main Course, Vegetarian Recipes

Hello my hungry friends,

I welcome every season with an open heart… howevvvver there is just something about Autumn that makes me wish it was just a tad bit longer. I love being able to start unpacking my cozy sweaters and comfy boots, along with the scarves and jackets. Although I am not really a huge fashion guru, I believe it’s the capricorn in me that gets excited about all the different shades of browns that I get to wear this time of year. This is also the time of year where I give my sewing machine a break and put my knitting needles to work along with a nice audio book and some delicious herbal tea or even a nice pumpkin spiced latte to help keep me warm and fuzzy.

We get to enjoy more nature walks without dying in the Texas heat (which honestly this year showed us mercy and quite a bit of rain) and Ava gets to see how the world changes, her nature table gets much more busy (and messy).

But out of all these lovely changes, my favorite has got to be the food this time of year brings. I mean who doesn’t love an excuse to eat pumpkin wafflesmuffins, oatmeal, pumpkin everything really…but like I mentioned last year, it’s a shame that pumpkin seems to always steal the show when there are so many delicious options out there.

Mushroom, Wild Rice, Pecans, & Kale all stuffed inside of a delicious roasted acorn squash. An easy go to dinner during this beautiful fall season

Take acorn squash for example. I mean these guys can make a delicious treat if mixed with some cinnamon and maple syrup or a tasty savory dish if stuffed with some rice and veggies!

And that’s exactly what I’ve been in the mood for this past week, a savory acorn squash. I love using wild rice with my acorn squash rather than quinoa or jasmine rice, just because of the different textures in the wild rice that mesh so well with the flavors of the acorn squash, plus I just love wild rice! I also like to incorporate more mushrooms into our fall and winter diets because they are high in Vitamin D which is something many become (or already are) deficient in this time of year!

Mushroom, Wild Rice, Pecans, & Kale all stuffed inside of a delicious roasted acorn squash. An easy go to dinner during this beautiful fall season
Mushroom Pecan & Kale Stuffed Squash
Serves 4
A savory fall dish, that is sure to delight. Makes for a great side dish or entrée, you decide!
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. For the Acorn Squash: 
    • 2 acorn squashes (halved & seeded …are you saving your seeds?LINK)
    • Coconut or Olive Oil
    • Salt
    • White Pepper
  2. For Stuffing:
    • 1 1/2 cups wild rice
    • 1 vegetable bullion cube
    • 1 tbs coconut or olive oil
    • 2 garlic cloves (minced)
    • 1-2 cups white or brown mushrooms (stems removed & caps sliced)
    • 1 bunch of kale (chopped)
    • 1/2 cup chopped pecans
    • 1/2 cup of grated or shredded parmesan cheese
Instructions
  1. Preheat your oven to 425°
  2. Add 3 cups of water, your rice, and bullion cube to a medium pot & bring to a boil
  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture
  8. Add your cheese and mix well
  9. Scoop into acorn halves and top with more parmesan cheese if desired
  10. Cook for 10 minutes and remove from oven
  11. Let cool 5 minutes and serve
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Hi I'm Ashleigh & I am on a mission to live a more peaceful harmonic lifestyle, whether it be through attachment parenting, plant based eating, up cycling or meditation. Come join me & start your path towards enlightenment & better living!

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Be sure to snap a photo & hashtag #omlivin during or after making this recipe! I would love to know how it turned out for you!

Mushroom, Wild Rice, Pecans, & Kale all stuffed inside of a delicious roasted acorn squash. An easy go to dinner during this beautiful fall season

This dish makes a great dinner entrée, thanksgiving side dish, or even eat as leftovers for lunch. As I continue on my culinary adventure, I really do enjoy sharing these dishes with you, my readers, and truly hope that you enjoy these dishes with the ones you love.

Mushroom, Wild Rice, Pecans, & Kale all stuffed inside of a delicious roasted acorn squash. An easy go to dinner during this beautiful fall season
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Question of the Day:

What is your favorite produce to cook with during this time of year? Let me know in the comments down below!

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Written By: Ashleigh Nicole

Written By: Ashleigh Nicole

Ashleigh is a mother & wife who enjoys blogging in hopes to change this world for the better. Wanting to heal others inside-out as well as healing our planet Earth. Her passions include balancing the mind through meditation, knowledge & conscious parenting, the body through plant based eating, alternative medicine, & yoga, and the soul through up cycling, gardening, & sustainability. Keep your life balanced & subscribe to her weekly emails, follow OmLivin’ on instagram, twitter, pinterest or check her out on Google+ for more.

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10 Comments

  1. Missy

    Love the addition of pecans for Some crunch ! I just posted me own spin on stuffed acorn squash on http://www.behindtheplates.com with wild Rice, chicken sausage and spinach! It’s absolutely delicious but I’ll have to try yours too!

    Reply
    • Ashleigh Nicole

      The pecans were delicious, they softened up just the right amount to give it the perfect crunch! 🙂 I will have to try your recipe with a vegan sausage soon! 🙂 Glad you got to experience how tasty acorn squash is.

      Reply
  2. Shane

    Nom nom nom

    Reply
  3. Shirley Wood

    Yummy recipe! Thanks for stopping by and sharing with us at Merry Monday. I’m all excited about fall and can’t wait to see all the fall food and projects at the new party starting tonight!

    Reply
    • Ashleigh Nicole

      Thank you, and I can’t wait either! Fall is my all time favorite time to indulge 🙂

      Reply
  4. Victoria

    This looks delicious! I am right there with you and absolutely love wild rice! Can’t wait to try this, sounds good with some red wine.

    Reply
    • Ashleigh Nicole

      Yes! Wild rice is the best! hehe, hope you enjoy 🙂

      Reply
  5. Donna

    Great recipe, we made this for dinner and really enjoyed it. Thanks for sharing.

    Reply
    • Ashleigh Nicole

      Oh yay, I am glad you enjoyed it! I have been wanting to make it again & have put it on my meal plan for next week 🙂 Thanks for your comment & reading, have a great day!

      Reply

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