Acorn Squash Stuffed with Cheesy Mushroom Rice
Description
Even meat eaters will agree, this vegetarian recipe for acorn squash stuffed with rice, mushrooms, and cheese is a super satisfying main dish.
Ingredients
•
1 (1 pound) acorn squash, halved and seeded
•
3 tablespoons olive oil, divided
•
8 medium button mushrooms, chopped
•
1 medium onion, chopped
•
3 cloves garlic, thinly sliced
•
2 sprigs fresh thyme, leaves stripped and chopped
•
1/2 cup uncooked white rice
•
1 cup chicken broth
•
1 cup shredded Cheddar cheese
•
salt and ground black pepper to taste
•
1 tablespoon panko bread crumbs, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
3
Bake in the preheated oven until tender and lightly browned, about 40 minutes.
4
While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
5
Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
6
Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.