Vegan Stuffed Squash with Wild Rice and Sausage
Prep time: 
Cook time: 
Total time: 
Serves: 4
Makes 4 servings at 8 SmartPoints per serving
  • 1 large Acorn Squash
  • ½ cup wild rice
  • 1 cup vegetable broth or water
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup Kale, chopped
  • ¼ cup carrots, diced
  • ½ small onion, diced fine
  • 4 links, Field ┬áRoast Apple Sage Sausage
  • 2 teaspoons Olive Oil, divided
  1. Preheat oven to 375 degrees. Line baking sheet with a silicone baking mat, or parchment paper.
  2. In a small saucepan, heat vegetable stock, 1 teaspoon olive oil, wild rice, diced carrots, diced onion, and seasonings. Bring to a boil, reduce heat, then cover for 15 minutes.
  3. Cut acorn squash in half, and scoop out seeds. Quarter the acorn squash, and lightly brush or drizzle with remaining 1 teaspoon olive oil.
  4. Once the rice has cooked for 15 minutes, remove the cover, fluff with a fork, and add in chopped kale and diced sausage. Mix well until combined.
  5. Scoop ¼ rice mixture onto top of each ¼ of acorn squash. Place in oven and roast for 20-25 minutes or until heated through and squash is tender. The filling may fall out a bit depending on how deep the squash is, but can easily be scooped back inside.
  6. Remove from oven and serve.
Recipe by You Brew My Tea at