Acorn Squash Stuffed with Mushrooms and Rice
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Acorn Squash Stuffed with Mushrooms and Rice
Everyday Food editor Sarah Carey shows you how to make a showstopping vegetarian entree that will satisfy everyone at the table.
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
- Salt and pepper
- 3 tablespoons olive oil, divided
- 1/2 pound cremini or button mushrooms, trimmed and diced small
- 1 medium yellow onion, diced small
- 3/4 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- 1/2 cup grated Parmesan (2 ounces)
Directions
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Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
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Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
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Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Cook's Note
Swap It
Got leftover stuffing from T-day? Use it here or try our gluten-free version. You'll need 4 cups.
wow i really like mushroom
regards ingin cepat hamil gezlab
A truly delicious and nutritious meal! I made with whole brown rice cooked separately and then sauted mushrooms, garlic and onions and added together. I also used nutritional yeast instead of Parmesan to make it a fully vegan recipe. It came out so tasty and super filling. The thyme is definitely a key ingredient that makes this dish super aromatic. Thanks for an incredible recipe!
Great supper for a rainy fall day. I substituted a wild rice blend for the white rice and ound the filling to be somewhat bland, so I added a couple of Italian sausages, casings removed and sautéed - just what the recipe needed!