Prep 10 mins
Cook 40 mins
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.
- 1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
- fresh ground pepper
- 44.37 ml olive oil, divided
- 226.79 g package mushrooms, sliced (and chopped, if desired)
- 1 medium yellow onion, chopped
- 3.69 ml dried thyme
- 236.59 ml long-grain white rice
- 473.18 ml chicken broth
- 118.29 ml parmesan cheese, grated
- 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.
- 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.