Acorn Squash Stuffed with Cheesy Mushroom Rice

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This vegetarian stuffed acorn squash dish is hearty and delicious!

Submitted by Cat Marsha
Published on January 14, 2016
3
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
2
Yield:
2 stuffed squash halves
Jump to Nutrition Facts

Ingredients

  • 1 (1 pound) acorn squash, halved and seeded

  • 3 tablespoons olive oil, divided

  • 8 medium button mushrooms, chopped

  • 1 medium onion, chopped

  • 3 cloves garlic, thinly sliced

  • 2 sprigs fresh thyme, leaves stripped and chopped

  • ½ cup uncooked white rice

  • 1 cup chicken broth

  • 1 cup shredded Cheddar cheese

  • salt and ground black pepper to taste

  • 1 tablespoon panko bread crumbs, or to taste

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.

  3. Bake in the preheated oven until tender and lightly browned, about 40 minutes.

  4. While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.

  5. Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.

  6. Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

Cook's Note:

You can use cremini mushrooms if you'd like, and any type of cheese.

Nutrition Facts (per serving)

757 Calories
41g Fat
80g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 757
% Daily Value *
Total Fat 41g 52%
Saturated Fat 15g 76%
Cholesterol 62mg 21%
Sodium 968mg 42%
Total Carbohydrate 80g 29%
Dietary Fiber 10g 35%
Total Sugars 10g
Protein 25g 50%
Vitamin C 77mg 86%
Calcium 633mg 49%
Iron 10mg 53%
Potassium 1396mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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