Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey

Описание: Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!

Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.

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Recipe Ingredients:
2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Get the Full Recipe:
http://www.marthastewart.com/squash-s...

Nutritional Info:
per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
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