Recipes Ingredients Pasta and Grains Rice Recipes Acorn Squash Stuffed with Mushrooms and Rice 3.4 (151) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 These work as well on the Thanksgiving table as they do on a meatless Monday. 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 ½ pound cremini or button mushrooms, trimmed and diced small 1 medium yellow onion, diced small ¾ teaspoon dried thyme 1 cup long-grain white rice 2 cups vegetable or chicken broth ½ cup grated Parmesan (2 ounces) Directions 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. 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. 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 Notes Got leftover stuffing from T-day? Use it here or try our gluten-free version. You'll need 4 cups. Rate it Print