Acorn Squash Stuffed With Mushrooms And Rice Recipe

Name: Acorn Squash Stuffed With Mushrooms And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound); salt; fresh ground pepper; 3 tablespoons olive oil, divided; 1 (8 ounce) package mushrooms, sliced (and chopped, if desired); 1 medium yellow onion, chopped; 3/4 teaspoon dried thyme; 1 cup long-grain white rice; 2 cups chicken broth; 1/2 cup parmesan cheese, grated

Servings: persons

1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
salt
fresh ground pepper
3 tablespoons olive oil, divided
1 (8 ounce) package mushrooms, sliced (and chopped, if desired)
1 medium yellow onion, chopped
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups chicken broth
1/2 cup parmesan cheese, grated

1
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. 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.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound), salt, fresh ground pepper, 3 tablespoons olive oil, divided, and more.

Yes, Acorn Squash Stuffed With Mushrooms And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash Stuffed With Mushrooms And Rice

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