Acorn Squash Stuffed With Mushrooms and Rice
photo by Greeny4444
- Ready In:
- 1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
- 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
- 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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RECIPE SUBMITTED BY
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?