Roasted acorn squash is halved and stuffed to the brim with a savory herb rice, mushrooms, and kale. This is the perfect, hearty, vegetarian meal this cold season calls for!
Preheat the oven to 400°F. Cut the acorn squash in half horizontally. Scoop out the stringy insides and seeds and discard. Rub a light coat of olive oil on the cut side of the acorn squash. Sprinkle a little salt and pepper on the acorn squash, then lay it cut side down on a baking sheet. Bake for 30-45 minutes, until fork tender.
While the acorn squash is roasting, begin cooking the rice. Bring the water, soy sauce, chicken bullion, garlic and onion powder, thyme, and marjoram to a boil in a medium sized pan. Add rice to the pot when the water is boiling and cook according to package instructions.
In the last 5 minutes of cooking the rice, add the mushrooms and the kale to the pot and cover. When the rice is done cooking, fluff the rice and fill the center of the acorn squash with it. Mangia!