This recipe sounded great … in theory. What could be bad about it? Acorn Squash (if you like that sort of thing) stuffed with mushrooms and rice. At least the stuffing would have to be good – wouldn’t ya think?
I’m not a huge acorn squash fan. I had to search for a recipe for acorn squash due to the Dear One’s not being able to resist these (for some reason) when he bought pumpkins for the girls.
Sadly, the stuffing, though having yummy ingredients, had the consistency and taste of wallpaper paste. Maybe some wild rice would have added a different texture.
It was received … well, kindly, with tiny bites, and a small smile when I said that I would NEVER make this again. Actually, if you added some sausage to the stuffing, it wouldn’t be too bad, but then it defeats the purpose of trying to feed it to a young lady who won’t eat things with faces.
Okay, so they can’t all be winners!
How would you change this to make it better, but still keep it vegetarian?
- Salt and pepper
- 3 T olive oil, divided
- 1/2 pound cremini or button mushrooms, trimmed and diced small
- 1 medium yellow onion, diced small
- 3/4 t dried thyme
- 1 C long-grain white rice
- 2 C vegetable or chicken broth
- 1/2 C grated Parmesan (2 ounces)
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.