Cauliflower Rice Stuffed Acorn Squash
Recipe type: Entree
Cuisine: Gluten Free, Vegan, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Roasted Acorn Squash
  • 2 acorn squashes, cut in half lengthwise and seeds scooped out
  • olive oil and salt
Cauliflower Rice
  • 1 head of raw cauliflower, chopped into florets
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 4 stalks of curly kale, stem removed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • chopped roasted pecans, dried sour cherries or cranberries, and parsley
  1. Preheat oven to 400 degrees F.
  2. Rub olive oil on squash halves and sprinkle with salt. Place cut side up on a baking sheet and roast for about 45 minutes-1 hour, or until soft throughout (you can test with a fork).
  3. While squash is cooking, add cauliflower florets to a food processor and pulse until rice-like in texture. You may need to do this in small batches so you are not left with large pieces.
  4. Add olive oil to a large pan and heat over medium heat. Once oil is hot but not smoking, add chopped onion, and cook until soft and transluscent.
  5. Add cauliflower rice and kale to the pan and stir. Cook for about 3 minutes more, or until kale is soft.
  6. Spoon rice mixture into squash halves and top with chopped pecans, dried fruit, and parsley. Serve warm.
If you do not have a food processor you can use a large cheese grater to make cauliflower rice.
Recipe by 24 Carrot Life at