Healthy Meal Prep
Acorn Squash Stuffed with Cheesy Mushroom Rice Recipe

Acorn Squash Stuffed with Cheesy Mushroom Rice


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


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
  3. Bake in the preheated oven until tender and lightly browned, about 40 minutes.
  4. 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. 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. 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.

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Nutritional Information

Acorn Squash Stuffed with Cheesy Mushroom Rice

Servings Per Recipe: 2
Calories: 757.1
% Daily Value *
protein: 50 %
carbohydrates: 26 %
exchange other carbs:
dietary fiber: 39 %
fat: 63 %
saturated fat: 75 %
cholesterol: 21 %
vitamin a iu: 55 %
niacin equivalents: 90 %
vitamin b6: 48 %
vitamin c: 129 %
folate: 48 %
calcium: 63 %
iron: 53 %
magnesium: 57 %
potassium: 39 %
sodium: 39 %
thiamin: 71 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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