Real Recipes From Real Home Cooks ®

acorn squash w/ rice and mushroom medley

★★★★★ 1
a recipe by
Joanne Hendriksen

A tasty way to eat leftovers.

Blue Ribbon Recipe

Acorn squash is one of my favorites. With the addition of rice and vegetables in it, you have a perfect side dish. Can't wait to serve this the next time I have guests!

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 2
prep time 5 Min
cook time 2 Hr
method Bake

Ingredients For acorn squash w/ rice and mushroom medley

  • 1/2 c
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped bell pepper
  • 1/2 c
    mushrooms, sliced
  • 1
    acorn squash

How To Make acorn squash w/ rice and mushroom medley

  • 1
    Place acorn squash in pre-heated oven at 350 F. Placed in casserole pan filled w/ 2 inches of water. Cover top w/ foil.
  • 2
    Bake for an hour then remove and slice in half, removing seeds in center. Return to pan and bake another hour.
  • 3
    Remove and slice small amount off bottom so to sit level on plate. Saute chopped onions, bell peppers, and sliced mushrooms. Fill w/ cooked rice, mushrooms, onions and bell peppers. Serve as a greatly filling and nutritious vegetarian dish.