Acorn Squash Stuffed with Mushrooms & Rice

‘Tis the season! No…not that season. Autumn! And with it..yes, yes there is ‘pumpkin spice’ but also…drum roll…squash! Missouri-grown squash is popping up in all our stores and although I typically only think of decor for these beautiful fruits- they are for the cooking! Who knew? This was the first time I’ve ever purchased an acorn squash to actually eat! In all my 33 years, I can’t believe what I was missing! Try out this recipe if you are looking for the perfect autumn recipe and looking to try something new!

Acorn Squash Stuffed with Mushrooms & Rice

  • 1/2 cup grated parmesan
  • Preheat oven to 450 degrees. On a baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.

  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.


  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

As far as nutrition goes, acorn squash contains significant levels of vitamin a and c and an impressive list of minerals to boot. Sometimes squash gets a bad reputation because it’s starchy, but 1 cup cubed has only 15 grams of carbohydrate. The nutritional benefit outweighs the starch content- and some of those carbs are from fiber. Hope you guys try this one and think beyond decor for these lovelies!