Mushroom and Wild Rice Stuffed Acorn Squash Recipe

Ingredients:

• 2 acorn squashes
• 1 cup wild rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Cut the acorn squashes in half and remove the seeds. Place them cut-side down in a baking dish and bake for 30 minutes.
3. While the squash is baking, rinse the wild rice in a fine mesh strainer and add it to a medium pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, or until the rice is tender and the water has been absorbed.
4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the mushrooms and cook for an additional 5-7 minutes, or until they release their liquid and begin to brown.
6. Stir in the cooked wild rice, parsley, thyme, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld.
7. Remove the acorn squash from the oven and flip them over. Spoon the mushroom and wild rice mixture into each squash half.
8. Return the stuffed squash to the oven and bake for an additional 20-25 minutes, or until the squash is tender and the filling is hot.

This Mushroom and Wild Rice Stuffed Acorn Squash recipe is a perfect fall meal. The nutty flavor of the wild rice pairs perfectly with the earthy mushrooms and the sweet, tender acorn squash. This dish is not only delicious, but it is also packed with nutrients and protein. It is a great vegetarian option that will satisfy even the most carnivorous eaters.

Overall, this Mushroom and Wild Rice Stuffed Acorn Squash recipe is easy to make and will impress anyone at the dinner table. It is a great way to incorporate more vegetables and plant-based protein into your diet without sacrificing flavor. Give it a try for your next fall meal!