Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey

Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!
Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.
Subscribe for more easy and delicious recipes:
More Vegetarian Recipes:
---------------------------------------------------------------
Recipe Ingredients:
2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)
Get the Full Recipe:
Nutritional Info:
per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey