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Stuffed Acorn Squash

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Roasted acorn squash stuffed with brown rice and portobello mushrooms makes a wonderful side. Recipe is easily doubled.

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Rate this recipe 4.5/5 (6 Votes)

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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