Acorn Squash Stuffed with Mushrooms and Rice

Name: Acorn Squash Stuffed with Mushrooms and Rice
Prep time: 15 min
Total time: 60 min
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; 0.5 pound cremini or button mushrooms, trimmed and diced small; 1 medium yellow onion, diced small; 0.75 teaspoon dried thyme; 1 cup long-grain white rice; 2 cups vegetable or chicken broth; 0.5 cup grated Parmesan (2 ounces)

3.5

(152)

10 Reviews

By

Martha Stewart

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

1 hr

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.