Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This vegetarian stuffed acorn squash dish is hearty and delicious!

Recipe Summary test

30 mins
55 mins
85 mins
2 stuffed squash halves


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


Instructions Checklist
  • 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.

Cook's Note:

You can use cremini mushrooms if you'd like, and any type of cheese.

Nutrition Facts

757 calories; protein 24.8g; carbohydrates 80.2g; fat 40.7g; cholesterol 62.4mg; sodium 967.8mg. Full Nutrition

Reviews (2)

Rating: 5 stars
Delicious! Makes 3-4 times more filling than needed. I think this would also be great with a shaved Parmesan or a gruyere instead of cheddar and if you weren’t going vegetarian sausage could bulk it up a bit too- but wonderful as is! Read More