Rosemary Pork, Kale and Brown Rice Stuffed Acorn Squash

Serves 4 | Finish in 1 Hour

Stuffed acorn squash is the perfect dish for entertaining during the winter months. This recipe is full of flavor with the rosemary and sage!


  • 2 Acorn Squash
  • 1 lb. Ground Pork
  • 1 c. Diced Kale
  • 1 c. Cooked Brown Rice
  • 3/4 c. Diced Onion
  • 2 tsp. Litehouse® Freeze Dried Sage
  • 4 tbsp. Litehouse® Organic Rosemary Balsamic Vinaigrette, divided
  • 1 tsp. Rosemary
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 1/4 c. Breadcrumbs
  • 2 tbsp. Parmesan Cheese


  1. Preheat oven to 400°F.
  2. Cut the acorn squash down the middle, through the stem.
  3. Brush each half with 2 tablespoons of the Balsamic Vinaigrette.
  4. Turn over and bake with the cut side down for 40 minutes.
  5. Meanwhile, brown the pork in a pan over medium heat. Set aside.
  6. In the same pan, sauté the onion, kale, sage, rosemary, salt and pepper for 3-4 minutes.
  7. Add the brown rice and 2 tablespoons Organic Balsamic Vinaigrette. Cook for 3-4 minutes more.
  8. After the acorn squash has finished cooking, turn them over and fill them with the pork mixture, divided between the four halves.
  9. In a small bowl, combine the breadcrumbs and Parmesan cheese. Top the stuffed acorn squash with the breadcrumb mixture.
  10. Broil on high for 2 minutes or until the breadcrumbs are brown.

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