2 1-lb each acorn squash, halved crosswise and seeded3 Tbsp. olive oil divided8- oz package sliced button mushrooms1 medium yellow onion diced small3/4 tsp. dried thyme1 cup long-grain white rice2 cups vegetable or chicken broth1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 450º. Drizzle 1 Tbsp. olive oil over insides of squash and season with salt and pepper. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes.Meanwhile, in a medium-sized skillet, heat the remaining 2 Tbsp. olive oil. Add mushrooms, onion and thyme. Season with salt and pepper. Sauté until the mushrooms are golden and the onion is translucent, about 8 minutes.Add rice and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.Remove squash from oven and turn each squash over on the baking sheet. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice. Season with salt and pepper. Divide rice mixture and place inside squash halves. Sprinkle with Parmesan and place back in oven until cheese is melted.
Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Thanks for stopping by!
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Wow Jen, this seriously looks amazing. I feel like I can taste the salty rice mushroom stuffing mixed with the sweet acorn squash already. So pinning this and trying!
That’s a great idea to roast the mushrooms with the squash! Thanks for sharing this healthy recipe. One can ask any health question related to diet/ at online USA Doctors.
I live in sunny Texas with my husband and our four crazy boys! I have a passion for cooking and baking and love to share all my new creations. Stick around and get your taste buds ready!READ MORE
MICHELLE ADAM SAYS
I came across this on Pinterest and it was perfect for a cold rainey Seattle day. This recipe is delicious! Thanks for sharing!
