Acorn Squash Stuffed with Cheesy Mushroom Rice

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until tender and lightly browned, about 40 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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

Per serving (2 servings total)