Though the recipe calls for white rice, brown rice, barley or quinoa would work nicely too.
Stuffed Acorn Squash.
- 2 1-Pound Acorn Squash, halved crosswise, seeded, and bottoms trimmed to lie flat as needed
- Coarse salt and freshly ground pepper
- 3 Tablespoons olive oil, divided
- 1/2 Pound Button or Crimini mushrooms, trimmed and diced
- 1 Medium yellow onion, diced
- 3/4 Teaspoon dried thyme
- 1 Cup long-grain white rice
- 2 Cups vegetable broth
- 1/2 Cup grated parmesan (optional)
1. Preheat oven to 450 degrees F.
2. Place squash, cut sides up, on a rimmed baking sheet. Season with salt and pepper to taste and drizzle about 1 tablespoon oil over squash. Turn the squash over so the cut sides are facing down. Wrap the baking sheet tightly with foil. Roast squash for 35 minutes, or until tender.
3. While the squash is roasting, heat 2 tablespoons oil in a straight-sided skillet. Stir in mushrooms and onion, season with thyme, salt and pepper. Saute for about 8 minutes, or until the mushrooms are golden in color. Add broth and rice. Bring mixture to a boil, then cover and turn the heat down to low. Let simmer for about 20 minutes, or until the liquid has fully absorbed.
4. When the squash is fully roasted, remove from oven and remove some flesh from each side, about 2-3 tablespoons, and stir into skillet with rice. Season with a little more salt and pepper to taste. Place the rice mixture in each squash half. If using parmesan, sprinkle over the top now. Let broil for 2 minutes, or until the parmesan has melted.
Recipe Adapted From: Martha Stewart.