Acorn Squash Stuffed With Mushrooms and Rice

Name: Acorn Squash Stuffed With Mushrooms and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 serving(s)
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

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Recipe by Greeny4444

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.

READY IN: 50mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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