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Acorn Squash Stuffed with Mushrooms and Rice

Martha Stewart
  • 60 minutes
  • Serves 4

INGREDIENTS

2

Acorn squash

1/2 lb

Cremini or button mushrooms

3/4 tsp

Thyme, dried

1

Yellow onion, medium

2 cups

Vegetable or chicken broth

1 cup

White rice, long-grain

1

Salt and pepper

3 tbsp

Olive oil

1/2 cup

Parmesan, grated