Acorn Squash Stuffed with Mushrooms and Rice

Prep Time:
15 mins
Total Time:
1 hrs

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


  • 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)


  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 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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