Name: Acorn Squash Stuffed with Mushrooms and Rice
Prep time: 15 min
Total time: 1 h
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)

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

Acorn Squash Stuffed with Mushrooms and Rice

acorn

Salt and pepper

olive oil, divided

onion,

thyme

white rice

broth

Parmesan (2 ounces)

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.

We liked it as is. Next time we will stuff it with jambalaya! As omnivorous it was missing meat for us but from 3-30 it was liked. I always like a side I didn't add one this time but I bet sweet potato fries would've been good with this and I bet broccoli in the mix would be good too.

Great dish!  Made it tonight with some alterations.  My husband and I don't do carbs or any salt so I subs[filtered]uted the rice for 98% lean ground beef, used no sodium chicken stock and then added in a w[filtered] jalopeno, a w[filtered] habanero and added cyanenne pepper, oregano, basil, thyme, pepper and sage to the seasoning.  It was awesome!

I liked this dish. To make it a little healthier, I cut the amount of parmesan cheese and added some broccoli with the mushrooms. I did not have the full amount of mushrooms and was a little desperate. I would make it again and try some of the suggestions noted from other cooks.

Full disclosure....I am not a great cook...nay, I am not even a good cook.    My boyfriend, on the other hand, is a stellar cook.  But, I kept going on and on about making a stuffed acorn squash, and he wasn't into it.  So, I gave this a try on my own.  So easy to cook, and really flavorful and filling.  I like that this is meatless.  I had to improvise a bit on the cheese, because I forgot to buy parmesan.  But, all in all, this was a great meal, and so easy...even for a bad cook like me.

I made this last night.  My husband is a carnivore, so I sauteed some mild Italian sausage and threw it in at the end with the additional squash.  This whole thing was incredible.  My husband loved it and so did I.  This will be a fall and winter staple in our household!

Big Hit.  Made this as the vegetarian entree for Thanksgiving.  Did add 1/2 cup of chopped walnuts to the pan and toasted those along with the mushrooms and onion.  I think this added a lot to the meatiness as well as the texture of the dish.  This was a winner in my book.  Best vegetarian entree for Thanksgiving I have ever done (after 5 years of trying something different every year to achieve an entree quality dish that was not a pasta).  This will be a regular for us for now on.

I can't even tell you how perfect this recipe is!!!
IT'S AMAZING!!!
It's so good' so flavorfull, so pretty and aromatic, i'll be making this again for sure!

A truly delicious and nutritious meal! I made with whole brown rice cooked separately and then sauted mushrooms, garlic and onions and added together. I also used nutritional yeast instead of Parmesan to make it a fully vegan recipe. It came out so tasty and super filling. The thyme is definitely a key ingredient that makes this dish super aromatic. Thanks for an incredible recipe!

Great supper for a rainy fall day.  I substituted a wild rice blend for the white rice and ound the filling to be somewhat bland, so I added a couple of Italian sausages, casings removed and sautéed - just what the recipe needed!

Everyday Food editor Sarah Carey shows you how to make a showstopping vegetarian entrée that will satisfy everyone at the table. 

acorn squash stuffed with mushrooms and rice

Prep Time: 15 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

Instructions

Top Similar Recipes from Across the Web

Sausage and Rice Stuffed Acorn Squa...

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash