No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Acorn Squash Stuffed with Mushrooms and Rice

These work as well on the Thanksgiving table as they do on a meatless Monday.

  • Prep:
  • Total Time:
  • Servings: 4
Acorn Squash Stuffed with Mushrooms and Rice

Source: Everyday Food, November 2012


  • 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)


  1. 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.

  2. 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.

  3. 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.

Reviews (4)

  • deborahweese 28 Nov, 2013

    Big Hit. Made this as the vegetarian entree for Thanksgiving. Did add 1/2 cup of chopped walnuts to the pan and toasted those along with the mushrooms and onion. I think this added a lot to the meatiness as well as the texture of the dish. This was a winner in my book. Best vegetarian entree for Thanksgiving I have ever done (after 5 years of trying something different every year to achieve an entree quality dish that was not a pasta). This will be a regular for us for now on.

  • Eliah Golan 15 Aug, 2013

    I can't even tell you how perfect this recipe is!!!
    It's so good' so flavorfull, so pretty and aromatic, i'll be making this again for sure!

  • anders 6 Jan, 2013

    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!

  • LinkM 14 Nov, 2012

    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!

Related Topics