Stuffed Acorn Squash
By blum099
Roasted acorn squash stuffed with brown rice and portobello mushrooms makes a wonderful side. Recipe is easily doubled.
Ingredients
- 1 acorn squash
- 2 tablespoons extra‐virgin olive oil
- 1 clove organic garlic, minced
- 1/2 cup Portobello mushrooms, diced
- 1/2 cup cooked brown rice stuffing
- 1 tablespoon butter
- Kosher salt and pepper, to taste
Details
Servings 2
Preparation time 5mins
Cooking time 50mins
Adapted from jovinacooksitalian.com
Preparation
Step 1
Preheat oven to 350°F.
Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.
Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.
Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.
Add cooked brown rice stuffing, butter and salt and pepper, if needed.
Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.
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