About our recipe

Extremely versatile and appropriate for Thanksgiving or Christmas gatherings alike, Rice Stuffed Acorn Squash can be served as a mouth-watering rustic main or a beautiful side to complement your holiday spread. The combination of feta cheese and sausage delights the palate with a savoury finish with every bite. It’s also a delicious comfort food on a crisp, fall day.

Serves: 2 - 4 People Meal Time: 1hour 30minutes


Acorn squash, halved and seeded
1 tbsp (225g)
Olive oil
Onion, finely chopped
Red pepper, finely chopped
1 cup(250mL)
Cooked U.S. brown rice
2 cups (500mL)
Gluten-free chicken broth
1/4 cup (50mL)
Fresh chopped parsley
2 oz (60g)
Crumbled goat cheese


Rub cut squash all over with oil – including the skin – and place cut side down on a parchment-lined rimmed baking sheet. Bake in oven until tender while preparing filling, about 30 minutes. Remove from oven and cool slightly before turning over.
In deep skillet, brown sausage meat, breaking meat into small pieces with the back of a wooden spoon. Transfer to plate. Add onion and red pepper to the skillet and cook until onion is tender and browned, about 7 minutes. Stir in rice and cook until rice is coated, about 2 minutes. Stir in broth, scraping any brown bits from the bottom of the pan. Bring to boil, reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 45 minutes. Stir in sausage, parsley and crumbled goat cheese and divide rice mixture evenly over the squash, packing slightly.
Return to oven until heated through, about 15 minutes. Serve with a crisp green salad.


Adding some chopped nuts on top adds great flavour and crunch.
Variation: Make this a vegetarian option by replacing the turkey sausage with dry red lentils. Just add the rinsed lentils to the onions and peppers and proceed as directed.