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Roasted Acorn Squash Stuffed With Goat cheese, Mushrooms and Cumin-scented Rice | Vegetarian Side Dish | Vegetarian Sidedish | Thanksgiving | Fall | Maple and Marigold
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Roasted Acorn Squash Stuffed With Goat Cheese, Mushrooms and Rice

Course Side Dish
Cuisine International
Keyword Vegetarian recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Puneeta

Ingredients

For The Stuffing

  • 1 cup of sliced mushrooms
  • 100 gms low-fat goat cheese
  • A pinch of salt
  • 1/2 cup cooked rice
  • 1/4 tsp of ground cumin

Instructions

  1. Preheat the oven to 400 degrees.

For the Squash

  1. Drizzle the squash halves with olive oil, salt, pepper and a 1/2 tsp of ground cumin.
  2. Drop in a couple of garlic cloves to use for later.
  3. Bake for 30 mins.

For The Stuffing

  1. Stir fry the mushrooms. Let the liquid evaporate or spoon it out.
  2. Add in the goat cheese, stir and let it melt.
  3. Add in the cooked rice and toss. I have made this with leftover white rice and also wild rice. Delicious both times.
  4. After the squash has spent it's first 30 mins in the oven. Take it out and keep the garlic aside.
  5. Scoop the stuffing in and the garlic on top.
  6. Put it back in the oven for another 30 minutes.
  7. Serve the dish warm topped with a sprig of something green. I used rosemary - I love it's smell. Coriander or even parsley would have done the trick.