Stuffed Acorn Squash

 

I've been trying to partake on the meatless Monday idea recently, and have found a lot of really good recipes  that are meatless.  Including this stuffed acorn squash, plus it uses all kind of vegetables that are in season right now.

Preheat the oven to 450 degrees F.  Cut your acorn squash in half, remove seeds and trim the bottom so they lay flat.

Place the squash on a rimmed baking sheet.  Season with salt and pepper and drizzle with one tablespoons of olive oil.  Turn the cut sides down and cover tightly with foil.  Roast for around 35 minutes, until tender.

While the squash is cooking make the stuffing.  In a medium skillet heat two tablespoons of olive oil over medium high heat.  Add mushrooms, onion and thyme, season with salt and pepper.  Saute until mushrooms are golden, around 8 minutes.

Add rice and broth and bring to a boil, cover and reduce heat to low.  Cook until liquid is absorbed, around 20 minutes.

Remove squash from the oven.  Carefully scoop out with mushroom mixture and stuff the squash, sprinkle with Parmesan and broil for another two minutes until the cheese is melted.

Total this meal is 430 calories and is all kinds of tasty!  Plus, it's very filling.  C and I had leftovers for the ext night as well.  Enjoy this for meatless Monday or any other night.  

Stuffed Acorn Squash
Serves 4

Adapted from Everyday Food Magazine

2 acorn squash, halved crosswise, seeded, and bottoms trimmed to line flat
3 tablespoons olive oil divided
1/2 pound cremini or button mushrooms, diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long grain rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan cheese

Preheat the oven to 450 degrees F.  
Cut your acorn squash in half, remove seeds and trim the bottom so they lay flat.
Place the squash on a rimmed baking sheet.  
Season with salt and pepper and drizzle with one tablespoons of olive oil.  
Turn the cut sides down and cover tightly with foil. 
Roast for around 35 minutes, until tender.
In a medium skillet heat two tablespoons of olive oil over medium high heat.  
Add mushrooms, onion and thyme, season with salt and pepper.  
Saute until mushrooms are golden, around 8 minutes.
Add rice and broth and bring to a boil, cover and reduce heat to low.  
Cook until liquid is absorbed, around 20 minutes.
Remove squash from the oven.  
Carefully scoop out with mushroom mixture and stuff the squash, sprinkle with Parmesan and broil for another two minutes until the cheese is melted.