• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

Category: Main Dish

 Ingredients List

  • For the squash
  • 1 acorn squash
  • For the Pilaf
  • 1 1/2 tablespoons butter
  • ½ a cinnamon stick
  • 2 cloves, optional
  • 5 oz (about 2 cups) chopped mushrooms ”“ either white button, crimini or portobello.
  • 2 cloves of garlic, minced
  • 1 sprig of thyme
  • 1/2 cup brown basmati or long grain brown rice
  • Salt
  • ¼ scant cup cubed halloumi cheese, optional
  • 1 tablespoon dried cranberries or raisin, optional


Pre heat oven to 400f

Cut the squash in half. Using a spoon, scrape out the membrane and seeds. Bake on a parchment lined baking sheet, cut side down, for about 30 minutes or till the squash is fork tender.
When the squash is done, cut off the tips to that the squash sits up steadily.
While squash is baking, work on the mushroom pilaf ”“ heat butter in a large, deep skillet. Add cinnamon and cloves and let sizzle for 30 seconds.
Toss in the mushrooms and cook undisturbed on medium-high heat, till the mushrooms brown.
Then reduce heat to medium, add garlic, thyme, rice and salt. Stir for about 2 minutes.
Pour 1 cups water and bring to a boil. Then reduce heat to low, cover the pan and simmer till the rice is done, about 50 minutes.
When the rice is cooked (but shouldn”™t be mushy), turn off the heat and let it sit covered for 10 minutes. Then fluff with a fork. Fish out and discard the cinnamon stick and cloves.
Stir in halloumi cubes if using.
Spoon the pilaf into the squash cavities.
Sprinkle with dried cranberries or raisins, if using.

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