Acorn Squash Stuffed with Cheesy Mushroom Rice

Name: Acorn Squash Stuffed with Cheesy Mushroom Rice
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Acorn Squash; 8 whole Button Mushrooms; 1 cup Chicken Broth; 2 sprigs Fresh Thyme; 3 cloves Garlic; 3 tbsp Olive Oil; 1 tbsp Panko; 1 dash Salt & Pepper; 1 cup Shredded Cheddar Cheese; 0.5 cup White Rice; 1 whole Yellow Onion

Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Kosher ✡️Comfort-Food

Roasted acorn squash becomes a cozy vessel for mushroom-studded rice enriched with sharp Cheddar and topped with crisp, golden panko. Each bite balances earthy mushrooms, herby thyme, and sweet squash with a cheesy, toasty finish. Serve this satisfying vegetarian main for a fall dinner or a comforting weekend meal.

Prep30 mins
Cook55 mins
Serves2
DifficultyEasy

Acorn Squash Stuffed with Cheesy Mushroom Rice

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Brush the cut sides of the squash with 1 tablespoon olive oil and place them skin-side up on a baking sheet.
3

Bake in the preheated oven until tender and lightly browned, about 40 minutes.
4

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

Remove the squash from the oven, flip it over, and season with salt and pepper. Fill the squash with the rice mixture, sprinkle with panko, and drizzle with the remaining olive oil.
6

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