Oven, Stovetop, Frying pan, Baking dish, Sheet Tray, Knife
Preheat the oven to 400ºF. Remove the stem & root from the acorn squash, then cut in half. Scoop out the seeds & discard.
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.
Meanwhile, peel & thinly slice the shallot.
Clean, slice, then coarsely chop the mushrooms.
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.
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.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Veggie Stuffed Acorn Squash" contains 474 Energy, 23 g of Fat, 55 g of Carbohydrates, 15 g of Protein, 7 g of Fiber.