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
- 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.
Scrumptious and so festive looking!
Cheers,
Rosa
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Lovely post!! This looks so amazing and thank you for sharing. I found out about your blog from Indian Simmer…nice to get to know you!
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Next week, 8 of my best vegetarian friends are coming for dinner. This is PERFECT for my party! Thanks for sharing this amazing recipe.
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This looks so amazing!
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Beautiful. So very healthy.
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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!
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Kathleen Richardson Reply:
November 19th, 2012 at 2:14 pm
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.
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these are the cutest acorn squash dish..loved the use of mushroom and brown rice. there are quick brown rice available in stores which i buy when I am in hurry so if you are pressed for time- can use those kind.
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Great recipe Sala and I love the clicks. I love brown rice and this can really be a showstopper for thanksgiving like you said
Happy Thanksgiving in advance and I hope you had a great Diwali
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very nice unique recipe..
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My mom used to make a dish like this! Looks great! Are there any other cheeses you would recommend?
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Sala @ Veggie Belly Reply:
November 20th, 2012 at 8:18 am
Cotija or Parmesan will be great.
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I really like the way you have presented the recipe and its description. You really deserve appreciation. Would be waiting for more unique recipe. Thanks!!!
Cheese food
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The photos are so pretty. Like you, I love halloumi cheese. I will find any excuse to eat it. Loving this recipe.
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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!
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Yum! Nothing beats a stuffed squash and I love the filling idea. Incredibly tasty and so pretty
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Hi Sala! Thats such a beautiful looking dish, i can just imagine how yumm it must be.
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These look divine.
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That sounds so good, perfect for the holidays.
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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…:)
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I love squash and this stuffed one looks awesome! Will make it this week.
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Hi Sala,
I have been following your blog for sometime and I absolutly enjoy it. Have you some good recipes on momo variations?
Sunita
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This looks wonderful! I might have to change my dinner plans to include this!
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These stuffed squashes look adorable and delicious. Love the idea!
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This is so visually pleasing. I’ve made stuffed peppers a good amount, but I might try to mix it up now. So pretty.
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These look AMAZING! Totally LOVING your blog!!!!
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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
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These look amazing, I love that the bowl is totally ecofriendly too!
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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?
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Your squash look so pretty. I love the addition of the halloumi in them.
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This was sooooo good… Never ate Acorn Squash a day in my life…surprisingly this was VERY good…awesome recipe love!
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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
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