Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

Here is a vegetarian recipe for thanksgiving that is both easy to make AND a show stopper! With this baked acorn squash stuffed with brown rice mushroom pilaf, you won’t even miss the turkey. And you can easily make this dish the day before and just warm it in the microwave – so it’s a stress free thanksgiving main dish!

If you are making this dish ahead of time. Keep the baked squash and the pilaf separate. Heat them separately in the microwave and then spoon the pilaf into the squash just before serving.

Keep in mind that different brown rices need different amounts of water. And they may also have different cooking times. The 1 cup water and 50 minute cooking time I’ve given you is a guideline. So check the package instructions on your brown rice.

Mushrooms will let out water, so its important to cook them on high heat. I find that crimins dont let out as much water and recommend you use criminis if you can.

I love halloumi cheese and will find an excuse to put it in anything! But this recipe is stellar even without it, so leave out the halloumi if you wish. But if you do use the halloumi, keep in mind it’s a salty cheese – so add less salt to the rice to compensate.

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

serves 2

Ingredients
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

Method
Pre heat oven to 400f

  1. 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.
  2. When the squash is done, cut off the tips to that the squash sits up steadily.
  3. 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.
  4. Toss in the mushrooms and cook undisturbed on medium-high heat, till the mushrooms brown.
  5. Then reduce heat to medium, add garlic, thyme, rice and salt. Stir for about 2 minutes.
  6. 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.
  7. 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.
  8. Stir in halloumi cubes if using.
  9. Spoon the pilaf into the squash cavities.
  10. Sprinkle with dried cranberries or raisins, if using.
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Comments

comments

32 thoughts on “Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

  1. Sala, we don’t see you too often, but it’s always a treat when we do. I have an acorn squash sitting on my counter waiting for a recipe to pop in my mind… and now I have it. Thank you, Sala!

    [Reply]

    Kathleen Richardson Reply:

    Me again, Sala. This was a wonderful, tasty, gorgeous dish. I loved it so much that I posted about it on my food blog and gave you full credit and four links! Thanks for a scrumptious supper.

    [Reply]

  2. I’m so happy you posted this recipe! Last week a farmer gave me (for free!) a gorgeous acorn squash at the farmer’s market, and I’ve been debating what to do with it since. I love the addition of the halloumi cheese, it seems like it would be the perfect textural counterpart to the squash & grains. I can’t wait to make this dish!

    [Reply]

  3. Sala, I have been watching your post and pictures, you are one of my inspirations to my bloggi. my MD has bought few squashes, I did not know the recipe which suits Indian taste buds…this is the exact recipe, What I am looking out for. Your squash is popping out off window…:)

    [Reply]

  4. Hi Sala,

    I’ve been watching your blog for a long time now and thought it was time I left a comment. Your recipes are truly inspiring and photography just gorgeous. This stuffed acorn squash dish looks so beautiful.

    Thanks for sharing your recipes and lovely photography. Looking forward to more of your veggie goodness in 2013.

    Lisa

    [Reply]

  5. Hi Sala! I started following your blog last year and love all of your recipes. I’m a Vegetarian and your dishes definitely give me some much appreciated inspiration when I’m in the kitchen.

    I’ve been waiting for a new post to come out. Will you be uploading any more delicious recipes in 2013?

    [Reply]

  6. Hi,
    How do you get the brown rice so separated? I tried to prepare this dish but the rice is sticky. Can you suggest some ideas?

    Thanks,
    RK

    [Reply]

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