Martha Stewart Acorn Squash Stuffed with Mushrooms and Rice

Martha Stewart acorn squash stuffed with mushrooms and rice takes 60 minutes and a handful of pantry ingredients to make a cozy, golden-topped vegetarian main. Try this easy weeknight dinner for a fall holiday table or a cozy night in, since it's meatless and uses just one skillet.

Cover the squash tightly with foil while it roasts, because the trapped steam is what turns the flesh soft enough to scoop and stir into the rice. Skip the foil and the halves dry out and stay firm.

Martha stirs a few spoonfuls of the roasted squash right into the rice, so the filling gets sweeter and creamier without any extra ingredients. Browning the mushrooms with the onion and thyme before the rice goes in also builds a savory base that plain boiled rice never gets.

Martha Stewart Acorn Squash Stuffed with Mushrooms and Rice

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

390

kcal

Tender roasted squash halves hold a savory filling of golden mushrooms, onion and fluffy rice. A quick broil melts the Parmesan on top into a crisp, golden crust.

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

• Roast the squash: Preheat the oven to 450°F, then season the cut sides of 2 acorn squash halves with salt and pepper and drizzle with 1 tablespoon olive oil. Turn them cut sides down on a rimmed baking sheet, cover tightly with foil and roast for about 35 minutes until tender.
• Saute the vegetables: While the squash roasts, heat the remaining 2 tablespoons olive oil in a medium straight-sided skillet over medium-high heat. Add 1/2 pound diced mushrooms, 1 diced yellow onion and 3/4 teaspoon dried thyme, season with salt and pepper, then saute for 8 minutes until the mushrooms turn golden.
• Cook the rice: Stir in 1 cup long-grain white rice and 2 cups vegetable or chicken broth, then bring everything to a boil. Cover, reduce the heat to low and cook for 20 minutes until the liquid is absorbed.
• Fill the squash: Take the squash out of the oven and heat the broiler. Scoop 2 to 3 tablespoons of flesh from each half and stir it into the rice, then season with salt and pepper.
• Top and broil: Divide the rice mixture among the squash halves and sprinkle 1/2 cup grated Parmesan over the top. Broil for 2 minutes until the cheese melts and turns golden.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 12-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this stuffed acorn squash vegan?

Yes, just leave out the Parmesan and use vegetable broth. The filling still tastes savory from the browned mushrooms, onion and thyme, so nothing important is lost.

What can I use instead of white rice?

Wild rice works well as a swap. Brown rice is fine too, but cook the mushrooms separately and stir them in at the end, since brown rice takes longer and the mushrooms would turn too soft.

Can I use leftover stuffing instead of the rice?

You can, and it's a good way to use up Thanksgiving leftovers. You'll need about 4 cups of stuffing in place of the rice mixture, then top with cheese and broil the same way.

How do I cut an acorn squash safely?

Hold the squash steady with a folded kitchen towel while you cut. You can also cut a few small slits and microwave it for 2 minutes first, which softens the skin enough to slice more easily.

How can I make the filling heartier?

Stir in 1/2 cup of toasted chopped walnuts for crunch. For a meatier version, brown a link or two of sausage out of its casing while the rice cooks, then mix it into the filling before spooning it into the squash.