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    You are in: Home / Recipes / Acorn Squash Stuffed With Mushrooms and Rice Recipe
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    Acorn Squash Stuffed With Mushrooms and Rice

    Acorn Squash Stuffed With Mushrooms and Rice. Photo by Greeny4444

    1/2 Photos of Acorn Squash Stuffed With Mushrooms and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Greeny4444's Note:

    I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Acorn Squash Stuffed With Mushrooms and Rice

    Serving Size: 1 (766 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 798.0
     
    Calories from Fat 270
    33%
    Total Fat 30.1 g
    46%
    Saturated Fat 7.8 g
    39%
    Cholesterol 22.0 mg
    7%
    Sodium 1148.5 mg
    47%
    Total Carbohydrate 107.5 g
    35%
    Dietary Fiber 6.7 g
    26%
    Sugars 5.6 g
    22%
    Protein 27.0 g
    54%

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