Baked Acorn Squash are stuffed with a delicious rice and mushroom mixture and then baked again. This side dish is hearty and flavorful. It’s also a great vegetarian main dish option!
I tend to get stuck in a side dish rut. I prepare the same things for my kids, like a baked potato or an easy box of instant rice or something. While that’s not a bad thing, it’s gets a bit boring. Making this stuffed acorn squash mixed things up a bit.
Have you ever seen an acorn squash before? They are the cutest little squashes and they taste rich and sweet. For some reason, squash is one of my favorite vegetables when it’s roasted. This Stuffed Acorn Squash is the perfect side dish with a steak or chicken breast but is also a fabulous main dish for vegetarians. Trust me when I say that it’s hearty and filling.
My boys are not huge squash fans so I took the rice out and served it to them as a side dish with dinner. They loved it and I love that it has squash mixed inside the rice and they didn’t even know! I’m so sneaky that way. Muahahaha! 😉 I hope you enjoy this as much as I did!
Stuffed Acorn Squash
- 2 1-lb each acorn squash, halved crosswise and seeded
- 3 Tbsp. olive oil divided
- 8- oz package sliced button mushrooms
- 1 medium yellow onion diced small
- 3/4 tsp. dried thyme
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Preheat oven to 450º. Drizzle 1 Tbsp. olive oil over insides of squash and season with salt and pepper. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes.
- Meanwhile, in a medium-sized skillet, heat the remaining 2 Tbsp. olive oil. Add mushrooms, onion and thyme. Season with salt and pepper. Sauté until the mushrooms are golden and the onion is translucent, about 8 minutes.
- Add rice and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
- Remove squash from oven and turn each squash over on the baking sheet. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice. Season with salt and pepper. Divide rice mixture and place inside squash halves. Sprinkle with Parmesan and place back in oven until cheese is melted.