Preheat oven to 375 degrees. Line baking sheet with a silicone baking mat, or parchment paper.
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.
Cut acorn squash in half, and scoop out seeds. Quarter the acorn squash, and lightly brush or drizzle with remaining 1 teaspoon olive oil.
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.
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.
Remove from oven and serve.
Recipe by You Brew My Tea at https://www.youbrewmytea.com/vegan-stuffed-squash-with-wild-rice-and-sausage/