Monday, November 5, 2012

Acorn Squash Stuffed with Mushrooms and Rice

Thanksgiving is upon us and I cannot help but start planning the main meal already.  After all the magazine issues for Thanksgiving have been out for a month.  I am pretty sure our Thanksgiving dinner will be the same as it always is but that hasn't stopped me from trying out some new dishes just in case. 

This recipe is for stuffed acorn squash.  It is a winner.  Not only is this a perfect side for Thanksgiving but it is an amazing entree that I know we will be having again soon. Even though there is no meat it was very filling and satisfied Mr. J completely.

The sweetness of the squash plays perfectly with the savory rice and mushroom filling.  Plus the Parmesan cheese adds a bit of something special as well. 

We had extra and I swear the leftovers might just have been better than the first round of eating.  Whether you have this for dinner on Meatless Mondays or add it to the Thanksgiving feast menu you will be sure to have some very happy tummies.

Acorn Squash Stuffed with Mushrooms and Rice

by Emily Morris
Prep Time: 15 minutes
Cook Time: 60 minutes
Keywords: bake vegetarian squash

Ingredients (serves 6)
  • 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
  • salt and pepper
  • 3 Tbsp olive oil, divided
  • 1/2 pound cremini or button mushrooms, trimmed and diced small
  • 1/2 teaspoon dried rubbed thyme
  • 1 medium onion, diced small
  • 1 cup long grain white rice
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese

Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

Meanwhile, in a large saucepan, heat oil over medium. Add onion, mushrooms, and thyme; season with salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add rice and broth; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 20 minutes.

Remove rice from heat; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves. Sprinkle with Parmesan cheese and broil until melted, 2 minutes.
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