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Stuffed Acorn Squash


Perfectly seasoned acorn squash stuffed with portobello mushrooms and brown rice will have your taste buds singing!

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  • 1 acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • 1 clove organic garlic, minced
  • 1/2 cup diced Portobello mushrooms
  • 1/2 cup cooked brown rice stuffing
  • 1 tablespoon butter
  • Kosher salt and pepper to taste


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Cut acorn squash in half; remove seeds and place cut sides down in pan with 1/2 inch water and cover with saran wrap. Microwave 4 minutes, reverse squash, microwave 4 minutes, then let it set covered for 5 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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