Even meat eaters will agree, this vegetarian recipe for acorn squash stuffed with rice, mushrooms, and cheese is a super satisfying main dish.
- 1 (1 pound) acorn squash, halved and seeded
- 3 tablespoons olive oil, divided
- 8 medium button mushrooms, chopped
- 1 medium onion, chopped
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh thyme, leaves stripped and chopped
- ½ cup uncooked white rice
- 1 cup chicken broth
- 1 cup shredded Cheddar cheese
- salt and ground black pepper to taste
- 1 tablespoon panko bread crumbs, or to taste
- 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.