Mushroom and Rice Stuffed Squash
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 U acorn squash
- 1/2 tbsp. butter
- 1 U clove garlic, minced
- 1/4 U onion, chopped
- 2 cups mushrooms
- 1 cup cooked brown rice
- 2 tbsp parsley, chopped
- 1/2 tsp. thyme
- 1/4 tsp dried basil
- 1/4 tsp dried sage
- 1/4 cup Parmesan cheese
- Salt and pepper
Preheat the oven to 450 degrees.
Pierce the squash all over with a knife. Place in the microwave and cook for 8 minutes until tender. You can also roast it for 35-50 minutes at 350 degrees. Once cooked, carefully cut in half and remove the seeds.
Meanwhile, heat the butter over medium heat. Add the garlic, onion, and mushrooms. Cook for 4-6 minutes. Add the brown rice, parsley, and spices and cook for an additional 3-4 minutes.
Divide the rice mixture between the two squash halves. Top with Parmesan cheese.
Roast for 5-10 minutes until the rice gets crispy on top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.