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Stuffed Acorn Squash

Jen Nikolaus *recipe adapted from Everyday Food Magazine
  • minutes
  • Serves

INGREDIENTS

2

each) acorn squash, halved crosswise and seeded

3 tbsp

olive oil, divided

8

-oz package sliced button mushrooms

1

medium yellow onion, diced small

3/4 tsp

dried thyme

1 cup

long-grain white rice

2 cups

vegetable or chicken broth

1/2 cup

grated Parmesan cheese