Roasted Acorn Squash Stuffed With Kimchi Fried Rice

Fall is here and so are all the amazing squashes, especially acorn squash too. If you have ever walked past one of these in the store and were too scared to take one home to cook with….well here’s your guide to overcome those fears. And no they are not for decoration.

They are so darn tasty, and have tons of health benefits. Acorn squash is high in fiber, low in calories, and packed with nutrients like vitamin C, B vitamins, Potassium, and Magnesium. It tastes like a mix of sweet potato and butternut squash, but only better! I decided to take these amazing veggies and stuff them with some kimchi fried rice and it was absolutely awesome. The flavors of salty and sweet dance beautifully with one another in this recipe, and I can’t wait for you to try it.

Wondering what kimchi is? Kimchi is fermented and salted vegetables such as napa cabbage, and radish that’s usually spiced with ginger, garlic, onions and red pepper powder. The fermented veggies without the red pepper powder are usually white kimchi and are more mild/mellow, whereas the more common ones with red pepper powder are spicy with lots of kick. These fermented vegetables contain healthy probiotics, a high density of vitamins and nutrients, and can prolong the shelf life of the produce long after harvesting if pickled correctly.

Best part? All plant based. All gluten free. All refined sugar free. All yummy!

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Makes 2-3 bowls:

The Goods:

• 2 acorn squashes, tops cut, deseeded, and core/center scooped out

For the acorn squash marinade:

• 2 tbsp Big Tree Farms coconut aminos

• 2 tbsp liquid aminos

• 1 tbsp maple syrup

• 1 tsp ground ginger

For the fried rice:

• 1 cup cooked brown rice

• 1 tsp coconut oil

• 1 package cremimi mushrooms, sliced

• 3 green onions, sliced

• 1/2 cup white kimchi (optional to use red/spicy kimchi if you enjoy the heat)

• 1 large carrot, grated

• 1 tbsp Big Tree Farms coconut aminos

• 2 tsp liquid aminos

• 1 tsp granulated garlic

• 1/2 tsp black sea salt

• 1/2 tsp sriracha or hot sauce of choice

• 1/2 tsp dried kelp flakes

• 1 tsp sesame seeds

The Method:

1. Preheat oven to 400. Prep your acorn squash, and place onto a large sheet pan or a large cast iron skillet. Now add all your marinade ingredients into a mason jar and stir until fully mixed. With a silicone brush, brush the entire inside and top of the acorn squashes with the marinade. Place the squash top side down onto the baking sheet or skillet, and then cook for 30-35 minutes, or until fork tender.

2. Next, add your rice into a sauce pan or rice cooker and begin cooking your brown rice. Cook rice to package instructions, and remember you only need about one cup cooked rice. (Tip: 1 cup uncooked rice makes about 2 1/2 cups cooked rice- so you’ll have some leftover rice for later)

3. As the squash is baking and the rice is cooking, take about 20-25 minutes to relax do some yoga, meditate, etc… before you begin cooking your veggies for the fried rice. When the rice and squash is almost done, grab a large sauté pan or large cast iron skillet, and turn on medium high heat with coconut oil.

4. Once the oil has melted and is hot, add your mushrooms, and sauté for 2-3 minutes. As the mushrooms reduce in size by about half, add your green onions and sauté for 2-3 more minutes.

5. Next, add in your kimchi and grated carrot. Saute everything for 1-2 minutes.

6. Pour in your coconut aminos, liquid aminos, and granulated garlic over all the veggies. This should help deglaze the bottom of the pan. Cook for 1-2 minutes and then add your 1 cup cooked rice. Mix everything together until the rice is distributed evenly.

7. Now, top the fried rice with black salt, sriracha, kelp flakes, and sesame seeds. Cook for 1-2 more minutes, remove from heat, and cover with a lid to keep warm.

8. By now, the acorn squashes should be done, and fork tender. Grab two serving plates and add a squash to each. Generously stuff both squashes with the warm fried rice. Enjoy immediately while everything is still hot!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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