Preheat oven to 375 degrees F.

Start cooking the rice in a separate rice cooker.

Cut the acorns in half and scoop out the seeds. Line a pan with parchment paper. Add a little bit of water to the bottom of the pan. Place the acorn squash in the pan - skin side up.

Bake the acorn squash for 25 minutes.

While the squash is baking, on the stovetop over medium heat, heat up a big skillet with a couple tablespoons of avocado oil.

Put the chopped onion into the skillet and brown them.

Once the onions start browning, add in the grass-fed beef. Mix well with the onions.

Once the beef is halfway finished, add in the coconut aminos, sage, rosemary, basil, salt + pepper, and chopped kale. Mix well and cook until the kale is wilted and beef is completely done.

Add in the cooked rice when the beef is done. Shut off stovetop and set aside.

After the acorn squash has been cooking for 25 minutes, take them out of the oven and flip them over, so the flesh side is showing. Feel free to take a little bit of squash out (so you can stuff it more with the beef/rice mixture).

Drizzle a little bit of maple syrup in each acorn squash. Then, fill it with the beef and rice mixture.

Turn oven down to 350 degrees F. Place the squash back inside the oven for another 15-20 minutes.

Take out of the oven and enjoy!