These delicious stuffed acorn squashes are the perfect side dish for Thanksgiving! They are even filling enough to be a main on the table for a meatless Monday meal! The filling tastes like rich, creamy risotto and can easily be used as a yummy gluten-free version of stuffing on Thanksgiving (or any other time) as well!
- 2 acorn squash (halved crosswise and seeded)
- 3-4 tbsp. olive oil
- 1 1b. Shitake mushrooms, diced small
- 1 medium yellow onion, diced small
- 2 tbsp. fresh or dried thyme
- 2 cups short-grain brown rice
- 2 cups vegetable broth
- ½ cup roasted seeds (I used Delicata Squash seeds that I had roasted a few days ago) but use whatever you like - pumpkin, sunflower etc.
- 1 tsp. chopped parsley for garnish
- ½ cup shaved or grated parmesean cheese (optional if vegan)
- Salt and freshly ground pepper to taste
- Preheat oven to 450 degrees.
- Season cut sides of squash with salt and pepper, drizzle with olive oil and place squash cut sides down on a rimmed baking sheet. Cover tightly with foil and roast until tender, about 30-35 minutes.
- In a skillet heat remaining olive oil over medium heat. Add onion, mushrooms and thyme; season with salt and pepper. Saute until mushrooms are golden, about 8-10 min.
- Meanwhile add rice and vegetable broth to a medium saucepan. Bring to boil and add onion, mushroom, thyme mixture. Reduce to simmer, cover for about 45 min until liquid is absorbed.
- Remove squash from oven and turn on the broiler. Scoop out a few tablespoons of flesh from each squash half and stir into the rice mixture. Mix in seeds. Season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan (optional), and broil until melted, about 2 minutes.
- Top with chopped parsley.
- Serve and enjoy!