Mushroom and Rice Stuffed Acorn Squash

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Here is a delicious way to prepare acorn squash. Another name for acorn squash is Des Moines squash. Maybe I should call them by that name since I live in Iowa. These savory squash make a great meatless meal or consider adding them to your Thanksgiving feast.

Note: This recipe calls for cremini mushrooms. Cremini mushrooms are usually marketed as Baby Bella mushrooms. White button mushrooms, cremini (Baby Bella) and portabella mushrooms are all the same mushroom. Age is the only thing that differentiates them. White button mushrooms are the youngest and portabella are the oldest. Cremini fall in between the two.

Here’s what I did:

Ingredients

2 Acorn (Des Moines) squash
Kosher salt
Fresh ground pepper
3 tablespoons walnut or olive oil, divided
½ pound cremini mushrooms
1 medium yellow onion, diced small
¾ teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
½ cup grated Parmesan

Directions

Preheat oven to 450° F. Cut squash in half lengthwise and scoop out seeds. Drizzle oil on each cut side of squash and season with salt and pepper. Place squash with cut side down in baking dish. Cover dish tightly with aluminum foil and roast until tender; 35 to 40 minutes.

While squash is roasting, heat remaining two tablespoons of oil over medium-high large, deep skillet. Add mushrooms, onion, and thyme and season with salt and pepper. Sauté until mushrooms begin to brown; about 5 to 7 minutes. Then add rice and broth and bring to a boil. When broth begins to boil, reduce heat, cover, and simmer until liquid is absorbed; about 20 minutes.

Remove squash from oven, remove foil, turn squash cut side up and allow to cool slightly. After removing squash from oven, turn oven up to broil. Scoop out about two tablespoons of flesh from each squash half and stir into rice. Divide rice mixture among squash halves and sprinkle with Parmesan. Broil until melted cheese is melted and begins to brown.

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