Veggie Stuffed Acorn Squash
Easy
Hannah
Hannah

Veggie Stuffed Acorn Squash

3 minutesPrep time

35 minutesCook time

479 cal.Per serving

Ingredients for 1

Acorn squash

1/2

Acorn squash

Wild rice blend (cooked)

1/2 cup

Wild rice blend (cooked)

Baby bella mushrooms (whole)

1/4 cup

Baby bella mushrooms (whole)

Shallot

1/2

Shallot

Veggie broth

1/4 cup

Veggie broth

Goat cheese

2 tbsp

Goat cheese

Utensils

Oven, Stovetop, Frying pan, Baking dish, Sheet Tray, Knife

recipe

  • Step 1
    Preheat the oven to 400ºF. Remove the stem & root from the acorn squash, then cut in half. Scoop out the seeds & discard.
  • Step 2
    Line a baking sheet with parchment paper or foil. Add a drizzle of olive oil. Add the acorn squash & another drizzle of oil. Season with salt & pepper. Roast in the oven at 400ºF for about 30 min until the squash is tender.
  • Step 3
    Meanwhile, peel & thinly slice the shallot.
  • Step 4
    Clean, slice, then coarsely chop the mushrooms.
  • Step 5
    Heat a drizzle of olive oil in a frying pan on medium-high heat. Add the shallot & mushrooms. Season with salt & pepper. Cook for 8-10 mins until the mushrooms have cooked down to half their size.
  • Step 6
    Add the cooked wild rice blend & season with Italian seasoning or dried thyme if you have! Add about 1/4 cup of broth per serving to the pan. Stir & cook for 5-6 min until the liquid is almost evaporated.
  • Step 7
    Remove the squash from the oven & add the filling to the squash. Top with crumbled goat cheese. Return everything to the oven & bake for 3-4 min to melt the cheese. Serve & enjoy!