I used acorn squash for this vegetarian stuffed dish but you can use butternut or any other. For me this took a little time to make but it was well worth it.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
2
Yield:
4 stuffed squash halves
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a baking dish.

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  • Place squash, cut sides-down, in the prepared baking dish.

  • Bake in the preheated oven until tender, about 45 minutes.

  • While squash is cooking, melt butter in a large frying pan over medium heat. Add bread crumbs and thyme; cook, stirring frequently, until golden, 4 to 5 minutes. Transfer to a bowl and set aside.

  • Heat the same pan over medium to medium-high heat. Add mushrooms, celery, and bell pepper and cook and stir until tender, 4 to 5 minutes. Stir in cooked rice and vegetable broth; cook for 2 minutes. Remove from heat and stir in sour cream and Parmesan cheese.

  • Remove squash from the oven, leaving the oven on. Flip over squash and sprinkle with seasoning. Spoon the filling into the squash, mounding to use all of it. Sprinkle the tops with the reserved bread crumb mixture.

  • Return to the preheated oven and continue to bake until heated through, 10 to 15 minutes.

Cook's Note:

You can use margarine instead of butter.

Nutrition Facts

491 calories; protein 14.6g; carbohydrates 91.3g; fat 11g; cholesterol 24.7mg; sodium 379.6mg. Full Nutrition
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