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

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.