Acorn Squash Stuffed with Mushrooms and Rice

Name: Acorn Squash Stuffed with Mushrooms and Rice
Prep time: 15 min
Total time: 1 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; 1/2 pound cremini or button mushrooms, trimmed and diced small; 1 medium yellow onion, diced small; 3/4 teaspoon dried thyme; 1 cup long-grain white rice; 2 cups vegetable or chicken broth; 1/2 cup grated Parmesan (2 ounces)

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Prep Time: 15 minutes

Total: 1 hours

Author : Martha Stewart

Acorn Squash Stuffed with Mushrooms and Rice

Ingredients

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2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessarySalt and pepper3 tablespoons olive oil, divided1/2 pound cremini or button mushrooms, trimmed and diced small1 medium yellow onion, diced small3/4 teaspoon dried thyme1 cup long-grain white rice2 cups vegetable or chicken broth1/2 cup grated Parmesan (2 ounces)

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Instructions

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Step 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.

Step 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.

Step 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.

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