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Curried Stuffed Acorn Squash

This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor. The tanginess of Rosey Bloom's collard greens takes this dish to a whole new level.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Indian
Servings 2 Persons


  • 2 Acorn Squash - Halved and Seeded
  • 1 Tbs Olive Oil
  • 1/2 Cup Red Bell Pepper - Diced
  • 1/2 Cup Daikon Radish - Sliced
  • 1/4 Cup Leeks - Sliced
  • 1/4 Cup Celery - Diced
  • 1 Jalapeno - Diced
  • 2 Cups Vegetable Stock
  • 1 Cup Brown Rice
  • 1 Cup Rosey Bloom's Collard Greens - Drained Vegetarian Recipe Preferred
  • 1 Tbs Curry Powder
  • 1.5 Tsp Red Curry Paste
  • 1/4 Cup Chopped Walnuts
  • 1/2 Cup Crumbled Feta Cheese


  • Slice each squach down the middle and wrap each with plastic wrap.
  • Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
  • Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno¬† and pepper, in the hot oil until softened, about 10 minutes.¬†
  • Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
  • Mix greens into rice mixture; cover and simmer for about 7 minutes.
  • Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
  • Unwrap squash and set halves, cut sides up, into 4 soup bowls.
  • Spoon about 2 tablespoons feta cheese into each squash half.¬†
  • Add a large scoop of rice mixture atop feta layer.
  • Top rice mixture layer with any leftover feta.
  • Enjoy!