ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
Acorn Squash Stuffed with Mushrooms and Rice
Provided by Veg Life Staff
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Halve the squash, seed and trim the bottoms so they sit flat on the sheet pan.
- Lightly brush with olive oil and season with salt and pepper.
- Lie the squash FACE DOWN on the cookie sheet, covered with tin foil and bake for 35 minutes or until tender.
- Meanwhile, cook the rice according the package instructions.
- Saute the onion and mushrooms until tender. Add to the cooked rice.
- Remove the squash from the oven and raise the temperature to broil.
- Scoop out some of the flesh from the squash and add to the rice mixture. Add the 1/2 Cup of vegetable broth to this and place in the cavity of the squash. Top with parmesan. Broil for 2 minutes or until cheese is melted and just starting to brown.
WILD RICE STUFFED ACORN SQUASH
A filling vegetarian main course dish, squash stuffed with stuffing and rice!
Provided by sherry
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
- Make the stuffing mix as instructed on the package, and set aside.
- Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
- Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Nutrition Facts : Calories 187 calories, Carbohydrate 39.2 g, Cholesterol 2.8 mg, Fat 2.1 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 637.2 mg, Sugar 4.5 g
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
These work as well on the Thanksgiving table as they do on a meatless Monday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE
This vegetarian stuffed acorn squash dish is hearty and delicious!
Provided by Cat Marsha
Time 1h25m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
- Bake in the preheated oven until tender and lightly browned, about 40 minutes.
- While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
- Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
- Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 80.2 g, Cholesterol 62.4 mg, Fat 40.7 g, Fiber 9.7 g, Protein 24.8 g, SaturatedFat 15.1 g, Sodium 967.8 mg, Sugar 9.5 g
STUFFED ACORN SQUASH WITH MUSHROOM GRAVY
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
- Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
- Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
- Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 857 milligrams, Sugar 10 grams, TransFat 0 grams
BLACK WILD RICE-STUFFED ACORN SQUASH
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
- Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
- Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
- Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
RICE-STUFFED ACORN SQUASH
We often make this side dish in the fall, after harvesting fresh squash from our garden. A hint of Asian flavor offers a different, unexpected accent. I especially enjoy the pleasant flavor combination of mozzarella and ginger. -Lydia Garcia, Gouldsboro, Maine More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half; remove seeds. Place cut side down in a greased 13x9-in. baking dish. Cover and bake at 350° for 40-45 minutes or until tender., Meanwhile, in a large saucepan, bring the rice, water and soy sauce to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , In a large skillet, saute onion in butter until almost tender. Add apples; saute for 3 minutes. Remove from the heat; stir in the rice, cheese, walnuts, cream, vinegar, honey, ginger and curry., Turn squash over; stuff with rice mixture. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 687 calories, Fat 31g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 767mg sodium, Carbohydrate 93g carbohydrate (33g sugars, Fiber 8g fiber), Protein 17g protein.
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.
Provided by Greeny4444
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 798, Fat 30.1, SaturatedFat 7.8, Cholesterol 22, Sodium 1148.5, Carbohydrate 107.5, Fiber 6.7, Sugar 5.6, Protein 27
VEGAN WILD RICE STUFFED SQUASH FOR TWO
Sourdough bread, a mix of earthy mushrooms and wild rice fill sweet acorn squash in this vegan Thanksgiving dish that's just the right size for two people. Sweet carnival squash, with its stripes and speckles, is a fun alternative to acorn squash if you can get your hands on one.
Provided by Hilary Meyer
Categories Vegan Thanksgiving Recipes
Time 35m
Number Of Ingredients 13
Steps:
- If desired, cut a small slice off the bottom of each squash half to help it rest flat. Sprinkle the insides with a pinch of salt and 1/8 teaspoon pepper. Place in a 8-inch-square (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High in 4-minute bursts until the squash is fork-tender, 8 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add leek, celery and mushrooms. Cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add wine and cook, stirring, until mostly evaporated, about 1 minute more. Add wild rice, bread cubes and herbs. Stir in broth and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until heated through and the broth is absorbed; about 1 minute.
- Position rack in center of oven; preheat broiler.
- Fill each squash half with the stuffing mixture (about 1 cup each). Place in a baking pan or on a baking sheet. Drizzle the stuffing with the remaining 1 tablespoon oil. Broil in the center of the oven until the stuffing is beginning to brown, 2 to 4 minutes.
Nutrition Facts : Calories 350 calories, Carbohydrate 50 g, Fat 14 g, Fiber 12 g, Protein 7 g, SaturatedFat 2 g, Sodium 408 mg, Sugar 2 g
SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*
I have a cousin that is a vegetarian and holiday dinners can be somewhat disappointing for her. She always takes it in good stride, but I've been eyeballing this recipe to add to our Thanksgiving table. It's vegetarian and delicious. I found it in the November Bon Appetit magazine. This recipe is served at the Lakeview Inn & Restaurant in Greensboro. The sauce and rice(step 1 and 2) can be made ahead and chilled for use the next day.
Provided by pewpew1982
Categories Low Protein
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
- Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
- Preheat oven to 350°F.
- Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
- Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
- Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
- Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
- Drain potatoes and mash them.
- Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
- Add cream mixture and goat cheese to potatoes, mashing to blend.
- Season potatoes with salt/pepper to taste.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
- Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
- Divide potato mixture among squash halves (about 1 cup each).
- Preheat oven to 400°F.
- Place stuffed squash in oven and bake until heated through (about 15 minutes).
- Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
- Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
- Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
- Drain excess liquid from spinach.
- Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.
Nutrition Facts : Calories 962.3, Fat 49.1, SaturatedFat 29.9, Cholesterol 129.9, Sodium 1218.3, Carbohydrate 95.8, Fiber 11.4, Sugar 11.8, Protein 20.6
LENTIL AND WILD RICE STUFFED ACORN SQUASH
Healthy vegan stuffed acorn squash with lentils, wild rice, mushrooms, cranberries and walnuts. These stuffed acorn squash make for a protein-packed entree or side dish. A delicious plant-based addition to a holiday meal.
Provided by Jessica Bippen
Time 50m
Number Of Ingredients 17
Steps:
- Cook the rice and lentils. If using dried lentils and dry wild rice, place 3 cups of water in a medium pot. Add the rice and lentils. Bring to a boil. Cover and let cook for 35 minutes. Starin any excess water and fluff with a fork. If using pre-cooked rice and lentils, skip this step. Simply drain and rinse and lentils and follow the package instructions to heat the rice.
- Prepare the Squash: Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Lightly coat with avocado oil and season with salt. Place cut-side down on a parchment-lined baking sheet and bake for about 35-40 minutes, or until the squash is pierced easily with a fork.
- Make the Stuffing: Meanwhile, make the filling. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the mushrooms. Season with salt and pepper and saute until browned; 5 to 10 minutes. Add the minced garlic, tamari and spices; cook for one more minute. Stir in the cooked wild rice and lentils, spinach, nuts and dried cranberries. Stir to wilt the spinach and warm the rice and lentils. Taste and season with salt and pepper.
- Assemble the Squash. Once the squash is finished roasting, remove the acorn squash halves from the oven and fill each with the wild rice mixture. You may have some leftover rice and lentil mixture depending on how many squash you cook. Serve immediately.
- How to Store. Leftover roasted squash and wild rice can be stored separately or stored fully prepared in airtight containers for up to 5 days. To reheat in the oven at 350 degrees for 15-20 minutes or until warmed.
ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Onion Rice Bake Vegetarian High Fiber Low Sodium Cranberry Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
- Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
- Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
- Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
More about "acorn squash stuffed with mushrooms and rice food"
STUFFED ACORN SQUASH WITH MUSHROOMS & CRANBERRIES - …
From sweetpeasandsaffron.com
5/5 (3)Total Time 1 hrCategory Main Course, Side DishCalories 388 per serving
- Cooking the rice in broth brings a lot of extra flavor to the recipe. Follow the package directions, but replace the water with vegetable broth. Add 1/4 teaspoon salt.
- Heat oil in non-stick pan. Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy.
ACORN SQUASH STUFFED WITH BROWN RICE, MUSHROOMS, AND ...
From azgrabaplate.com
5/5 (10)Estimated Reading Time 4 minsServings 4Calories 1435 per serving
- If you’d like to roast the seeds from the squash, wipe them off with a paper towel and place them on a baking pan lined with aluminum foil. Season with a bit of salt and pop in the oven for 4-7 minutes (keep a watch on them so they don’t burn). Remove from the oven and set aside.
- Brush the squash halves, inside and on the cut surface, with 2 tablespoons olive oil. Season with the salt and black pepper. Place on the foil-lined baking pan, cut side down.
MEDITERRANEAN STYLE STUFFED ACORN SQUASH RECIPE | THE ...
From themediterraneandish.com
5/5 (4)Total Time 55 minsCategory SidesCalories 211 per serving
- Place each squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use later)
- Sprinkle squash with salt and drizzle flesh with olive oil, then place them flesh-side down on an oiled baking sheet. Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges. Remove from oven and set aside briefly to cool just enough to handle.
STUFFED ACORN SQUASH RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Servings 4Cuisine AmericanCategory Main Dish or Side Dish
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
- While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh.
- Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.
STUFFED ACORN SQUASH WITH MUSHROOMS - MEALS WITH MAGGIE
From mealswithmaggie.com
Estimated Reading Time 3 mins
- Preheat oven to 375F. Prepare acorn squash by spraying the inside of the squash with cooking spray (or cooking oil can be used) and seasoning it with scant salt and pepper. Lay the acorn squash on a baking sheet (flesh side down) and bake for 35 minutes.
- While the squash is cooking, prepare the filling by making the wild rice according to package instructions. Use the vegetable broth to replace the water and add a tablespoon of butter.
- In a sauce pan, add cooking oil, garlic, mushrooms and onion. Cook over medium high heat until onions are translucent and mushrooms are tender. Add in spinach to wilt.
- Once the wild rice has finished cooking, add it to the mushroom mixture. Add the all spice seasoning and salt. Mix well.
WILD RICE AND MUSHROOM STUFFED ACORN SQUASH - HAPPY BELLY ...
From happybellyfoodie.com
Reviews 2Estimated Reading Time 3 minsServings 4
STUFFED ACORN SQUASH WITH MUSHROOMS, SPINACH, & RICE
From plumdeluxe.com
STUFFED ACORN SQUASH WITH SAUSAGE + “RICE” {WHOLE30, PALEO}
From paleorunningmomma.com
4.4/5 (90)Category Main Course, Side DishCuisine Paleo And Whole30Calories 290 per serving
- Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon.
- Drizzle the insides with oil and brush to coat, then sprinkle with sea salt. Place squash face down on the prepared baking sheet and roast in the preheated oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squash.
- Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp of avocado oil or ghee. Once hot, crumble in the sausage and use a spoon or spatula to break up lumps. Cook until browned, stirring as needed, about 5-7 minutes, then remove to a plate.
- Lower the heat to medium and add another Tbsp of oil or ghee. Add the onions and cook, stirring occasionally until soft and fragrant, about 3-5 minutes.
STUFFED ACORN SQUASH WITH WILD RICE AND CRANBERRIES ...
From acleanbake.com
4.4/5 (39)Total Time 1 hr 15 minsServings 4Calories 365 per serving
- Slice the ends of of the squashes. Then, slice each squash in half, widthwise. Scoop out and discard the seeds and membranes.
- Place each squash, cut side down (so that the ends where you cut off the stem are facing up), on the prepared baking sheet.
GOAT CHEESE AND MUSHROOM-STUFFED ACORN SQUASH RECIPE ...
From realsimple.com
4.5/5 (8)Total Time 45 minsServings 4Calories 470 per serving
- Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.
- Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.
STUFFED SQUASH WITH GROUND BEEF AND RICE - NOURISH ...
From nourishnutritionblog.com
Ratings 4Total Time 55 minsCategory Dinner, Main Course
- Start by cooking the squash. Slice squash in half along the center. Scoop out seeds. Place trivet in Instant Pot, then fill with 1 cup of water. Place 1/2 squash in cut side down. For ready to eat leftover squash, I recommend cooking bout slices. Secure lid, set vent to sealing. Set Instant Pot to MANUAL, and set timer to 7 minutes. Release pressure immediately when timer goes off. Carefully remove lid and remove each half of squash with tongs. Set aside.
- Make beef stuffing. Add remaining tablespoon of olive oil to hot skillet. Add cut onion, sliced asparagus, salt and 1/2 T Italian seasoning to skillet. Cook until onions are translucent, about 5 minutes. Add ground beef, cook until beef is no longer pink, about 5-10 minutes. Add pre-cooked rice, and cook until rice is warmed, about 3 minutes.
- Place squash half on plate, cut side up, fill with beef mixture. Top with freshly grated parmesan cheese if desired. Enjoy.
STUFFED ACORN SQUASH RECIPE - COOKING FOR MY SOUL
From cookingformysoul.com
4.6/5 (14)Category Side DishCuisine AmericanTotal Time 1 hr
- Cut each acorn squash in half (widthwise; creating a semi flat surface). Then cut a small flat surface at the bottom of each half, so that the squash can stand on its ownScoop seeds out. See section above on how to cut an acorn squash.
- Drizzle and brush with olive oil, and season with salt and pepper to taste. Roast on a sheet pan, flat side down (larger flat side), for about 25-30 minutes, until golden brown and tender. Remove from oven, flip, and let it cool.
- While the squash is roasting, prepare the rice pilaf. In a medium saucepan, heat olive oil and butter to medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic and thyme, and cook for another 2-3 minutes, until fragrant. Add mushrooms and cook for 1-2 minutes, stirring.
ROASTED ACORN SQUASH WITH GOAT CHEESE, MUSHROOMS AND RICE ...
From mapleandmarigold.com
Reviews 5Servings 4Cuisine InternationalCategory Side Dish
STUFFED ACORN SQUASH - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
4.5/5 (2)Estimated Reading Time 2 minsCategory Side Dish
- 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.
STUFFED ACORN SQUASH WITH TURKEY AND RICE - ASIAN ...
From asiancaucasian.com
5/5 (22)Total Time 1 hr 10 minsCategory DinnerCalories 254 per serving
- Preheat oven to 400 degrees. Spray the fleshy part of the acorn squash and place the squash halves on a baking sheet cut side down. Bake in the oven for about 30 minutes, or until the flesh is slightly tender.
- Meanwhile, heat a skillet on medium-high heat with 1 tablespoon of the oil and brown the ground turkey for about 5 minutes, or until no longer pink. Remove from the pan and set aside in a large mixing bowl.
- Wipe out the pan and add the remaining 1 tablespoon of oil on medium-high heat. Sauté the garlic and shallots for 2 minutes. Add in the shiitake mushrooms and cumin and sauté another 3 minutes. Mix in the brown rice and sprinkle with salt, pepper, and fresh thyme. Stir well to combine and add to the mixing bowl with the ground turkey.
- Using a spoon, remove some of the flesh from each acorn squash half to make the cavity slightly larger. Add the removed flesh to the mixing bowl mixture and toss to combine. Take equal portions of the filling from the mixing bowl and place into the cavity of each acorn squash half.
ROASTED ACORN SQUASH STUFFED WITH SAGE MUSHROOMS AND ...
From tastefulventure.com
Estimated Reading Time 4 mins
STUFFED ACORN SQUASH RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
5/5 (2)Calories 510Servings 2Calories 510 per serving
ACORN SQUASH WITH RICE & SAUSAGE STUFFING - THE BAKING FAIRY
From thebakingfairy.net
5/5 (2)Category Meat & SeafoodServings 4Total Time 45 mins
VEGAN STUFFED ACORN SQUASH WITH MUSHROOMS - FROM MY BOWL
From frommybowl.com
5/5 (7)Total Time 1 hr 40 minsCategory Main
BEST STUFFED ACORN SQUASH RECIPE - HOW TO MAKE STUFFED ...
From thepioneerwoman.com
Cuisine AmericanCategory Comfort Food, Dinner, Main Dish, Side DishServings 6Total Time 1 hr 15 mins
ACORN SQUASH WITH QUINOA AND MUSHROOM STUFFING | HEINEN'S ...
From heinens.com
Servings 4Estimated Reading Time 2 mins
STUFFED ACORN SQUASH WITH WILD RICE & KALE - THE WHEATLESS ...
From thewheatlesskitchen.com
Servings 4Estimated Reading Time 2 mins
STUFFED ACORN SQUASH - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 74Calories 399 per servingCategory Main Course
MUSHROOMS STUFFED ACORN SQUASH | HEALTHY RECIPES ...
From cookerybookplus.com
Cuisine AmericanCategory Side DishServings 6Total Time 1 hr 35 mins
WILD RICE AND MUSHROOM STUFFED ACORN SQUASH
From ninjatestkitchen.com
Servings 2Total Time 30 mins
STUFFED ACORN SQUASH WITH MUSHROOMS & CRANBERRIES - FOOD NEWS
From foodnewsnews.com
LOBSTER MUSHROOM AND RICE STUFFED ACORN SQUASH
From fantasticfungi.com
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE | EVERYDAY ...
From youtube.com
STUFFED ACORN SQUASH WITH SAUSAGE AND MUSHROOMS - THE GIRL ...
From thegirlonbloor.com
HOW TO COOK YUMMY STUFFED ACORN SQUASH - EATING DIET PRO
From eatingdietpro.cc
AMAZING ACORN SQUASH RECIPES - FOOD COM
From foodnetwork.com
WILD RICE AND MUSHROOM STUFFED ACORN SQUASH
From zengarry.com
GOLDEN ACORN SQUASH PICTURE - ALL INFORMATION ABOUT ...
From therecipes.info
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE RECIPE ...
From pinterest.ca
ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love