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Acorn Squash Stuffed with Mushrooms and Rice

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

Source: Everyday Food, November 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Got leftover stuffing from T-day? Use it here or try our gluten-free version. You'll need 4 cups.

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Reviews

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How would you rate this recipe?
152
  • beckmanotr
    7 MAR, 2017
    Great dish! Made it tonight with some alterations. My husband and I don't do carbs or any salt so I subs[filtered]uted the rice for 98% lean ground beef, used no sodium chicken stock and then added in a w[filtered] jalopeno, a w[filtered] habanero and added cyanenne pepper, oregano, basil, thyme, pepper and sage to the seasoning. It was awesome!
    Reply
  • CMS2016
    17 JAN, 2016
    I liked this dish. To make it a little healthier, I cut the amount of parmesan cheese and added some broccoli with the mushrooms. I did not have the full amount of mushrooms and was a little desperate. I would make it again and try some of the suggestions noted from other cooks.
    Reply
  • brittanysteiger
    29 OCT, 2015
    Full disclosure....I am not a great cook...nay, I am not even a good cook. My boyfriend, on the other hand, is a stellar cook. But, I kept going on and on about making a stuffed acorn squash, and he wasn't into it. So, I gave this a try on my own. So easy to cook, and really flavorful and filling. I like that this is meatless. I had to improvise a bit on the cheese, because I forgot to buy parmesan. But, all in all, this was a great meal, and so easy...even for a bad cook like me.
    Reply
  • jackiergilfil
    13 OCT, 2015
    I made this last night. My husband is a carnivore, so I sauteed some mild Italian sausage and threw it in at the end with the additional squash. This whole thing was incredible. My husband loved it and so did I. This will be a fall and winter staple in our household!
    Reply
  • 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.
    Reply
  • Eliah Golan
    15 AUG, 2013
    I can't even tell you how perfect this recipe is!!! IT'S AMAZING!!! It's so good' so flavorfull, so pretty and aromatic, i'll be making this again for sure!
    Reply
  • 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!
    Reply
  • 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!
    Reply

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