Back to Acorn Squash Stuffed with Mushrooms and Rice All Reviews for Acorn Squash Stuffed with Mushrooms and Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 4 fall-harvest-acorn-squash-058-med109000.jpg
Ingredients Ingredient Checklist 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary Salt and pepper 3 tablespoons olive oil, divided 1/2 pound cremini or button mushrooms, trimmed and diced small 1 medium yellow onion, diced small 3/4 teaspoon dried thyme 1 cup long-grain white rice 2 cups vegetable or chicken broth 1/2 cup grated Parmesan (2 ounces)
Cook’s Notes Got leftover stuffing from T-day? Use it here or try our gluten-free version. You’ll need 4 cups.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4 fall-harvest-acorn-squash-058-med109000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
fall-harvest-acorn-squash-058-med109000.jpg
fall-harvest-acorn-squash-058-med109000.jpg
Ingredients
Ingredients
- 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary Salt and pepper 3 tablespoons olive oil, divided 1/2 pound cremini or button mushrooms, trimmed and diced small 1 medium yellow onion, diced small 3/4 teaspoon dried thyme 1 cup long-grain white rice 2 cups vegetable or chicken broth 1/2 cup grated Parmesan (2 ounces)
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and 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.
Cook’s Notes Got leftover stuffing from T-day? Use it here or try our gluten-free version. You’ll need 4 cups.
Cook’s Notes
Got leftover stuffing from T-day? Use it here or try our gluten-free version. You’ll need 4 cups.
Reviews (9)
Add Rating & Review 151 Ratings 5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
Reviews (9)
Add Rating & Review 151 Ratings 5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
Add Rating & Review
151 Ratings 5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
151 Ratings 5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
151 Ratings 5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
5 star values: 28 4 star values: 46 3 star values: 49 2 star values: 21 1 star values: 7
Martha Stewart Member Rating: 4 stars 08/07/2018 We liked it as is. Next time we will stuff it with jambalaya! As omnivorous it was missing meat for us but from 3-30 it was liked. I always like a side I didn't add one this time but I bet sweet potato fries would've been good with this and I bet broccoli in the mix would be good too. Martha Stewart Member Rating: 5 stars 03/07/2017 Great dish! Made it tonight with some alterations. My husband and I don't do carbs or any salt so I subs[filtered]uted the rice for 98% lean ground beef, used no sodium chicken stock and then added in a w[filtered] jalopeno, a w[filtered] habanero and added cyanenne pepper, oregano, basil, thyme, pepper and sage to the seasoning. It was awesome! Martha Stewart Member Rating: 3 stars 01/17/2016 I liked this dish. To make it a little healthier, I cut the amount of parmesan cheese and added some broccoli with the mushrooms. I did not have the full amount of mushrooms and was a little desperate. I would make it again and try some of the suggestions noted from other cooks. Martha Stewart Member Rating: Unrated 10/29/2015 Full disclosure....I am not a great cook...nay, I am not even a good cook. My boyfriend, on the other hand, is a stellar cook. But, I kept going on and on about making a stuffed acorn squash, and he wasn't into it. So, I gave this a try on my own. So easy to cook, and really flavorful and filling. I like that this is meatless. I had to improvise a bit on the cheese, because I forgot to buy parmesan. But, all in all, this was a great meal, and so easy...even for a bad cook like me. Martha Stewart Member Rating: Unrated 10/13/2015 I made this last night. My husband is a carnivore, so I sauteed some mild Italian sausage and threw it in at the end with the additional squash. This whole thing was incredible. My husband loved it and so did I. This will be a fall and winter staple in our household! Martha Stewart Member Rating: 4 stars 11/28/2013 Big Hit. Made this as the vegetarian entree for Thanksgiving. Did add 1/2 cup of chopped walnuts to the pan and toasted those along with the mushrooms and onion. I think this added a lot to the meatiness as well as the texture of the dish. This was a winner in my book. Best vegetarian entree for Thanksgiving I have ever done (after 5 years of trying something different every year to achieve an entree quality dish that was not a pasta). This will be a regular for us for now on. Martha Stewart Member Rating: 5 stars 08/15/2013 I can't even tell you how perfect this recipe is!!! IT'S AMAZING!!! It's so good' so flavorfull, so pretty and aromatic, i'll be making this again for sure! Martha Stewart Member Rating: Unrated 01/06/2013 A truly delicious and nutritious meal! I made with whole brown rice cooked separately and then sauted mushrooms, garlic and onions and added together. I also used nutritional yeast instead of Parmesan to make it a fully vegan recipe. It came out so tasty and super filling. The thyme is definitely a key ingredient that makes this dish super aromatic. Thanks for an incredible recipe! Martha Stewart Member Rating: Unrated 11/14/2012 Great supper for a rainy fall day. I substituted a wild rice blend for the white rice and ound the filling to be somewhat bland, so I added a couple of Italian sausages, casings removed and sautéed - just what the recipe needed!Martha Stewart Member
Rating: 4 stars 08/07/2018
We liked it as is. Next time we will stuff it with jambalaya! As omnivorous it was missing meat for us but from 3-30 it was liked. I always like a side I didn’t add one this time but I bet sweet potato fries would’ve been good with this and I bet broccoli in the mix would be good too.
Rating: 4 stars
Rating: 5 stars 03/07/2017
Great dish! Made it tonight with some alterations. My husband and I don’t do carbs or any salt so I subs[filtered]uted the rice for 98% lean ground beef, used no sodium chicken stock and then added in a w[filtered] jalopeno, a w[filtered] habanero and added cyanenne pepper, oregano, basil, thyme, pepper and sage to the seasoning. It was awesome!
Rating: 5 stars
Rating: 3 stars 01/17/2016
I liked this dish. To make it a little healthier, I cut the amount of parmesan cheese and added some broccoli with the mushrooms. I did not have the full amount of mushrooms and was a little desperate. I would make it again and try some of the suggestions noted from other cooks.
Rating: 3 stars
Rating: Unrated 10/29/2015
Full disclosure….I am not a great cook…nay, I am not even a good cook. My boyfriend, on the other hand, is a stellar cook. But, I kept going on and on about making a stuffed acorn squash, and he wasn’t into it. So, I gave this a try on my own. So easy to cook, and really flavorful and filling. I like that this is meatless. I had to improvise a bit on the cheese, because I forgot to buy parmesan. But, all in all, this was a great meal, and so easy…even for a bad cook like me.
Rating: Unrated
Rating: Unrated 10/13/2015
I made this last night. My husband is a carnivore, so I sauteed some mild Italian sausage and threw it in at the end with the additional squash. This whole thing was incredible. My husband loved it and so did I. This will be a fall and winter staple in our household!
Rating: 4 stars 11/28/2013
Big Hit. Made this as the vegetarian entree for Thanksgiving. Did add 1/2 cup of chopped walnuts to the pan and toasted those along with the mushrooms and onion. I think this added a lot to the meatiness as well as the texture of the dish. This was a winner in my book. Best vegetarian entree for Thanksgiving I have ever done (after 5 years of trying something different every year to achieve an entree quality dish that was not a pasta). This will be a regular for us for now on.
Rating: 5 stars 08/15/2013
I can’t even tell you how perfect this recipe is!!! IT’S AMAZING!!! It’s so good’ so flavorfull, so pretty and aromatic, i’ll be making this again for sure!
Rating: Unrated 01/06/2013
A truly delicious and nutritious meal! I made with whole brown rice cooked separately and then sauted mushrooms, garlic and onions and added together. I also used nutritional yeast instead of Parmesan to make it a fully vegan recipe. It came out so tasty and super filling. The thyme is definitely a key ingredient that makes this dish super aromatic. Thanks for an incredible recipe!
Rating: Unrated 11/14/2012
Great supper for a rainy fall day. I substituted a wild rice blend for the white rice and ound the filling to be somewhat bland, so I added a couple of Italian sausages, casings removed and sautéed - just what the recipe needed!
All Reviews for Acorn Squash Stuffed with Mushrooms and Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Acorn Squash Stuffed with Mushrooms and Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
