Mushroom Risotto Stuffed Acorn Squash

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Mushroom Risotto Stuffed Acorn Squash

Yield: 4 servings | Prep time: 10 minutes | Cook time: 1 hour 10 minutes

Total time: 1 hour 20 minutes

This vegan mushroom risotto stuffed acorn squash is a great recipe to make to impress your friends and family! It looks super fancy, but is actually pretty simple and quick to put together. The flavors of the mushroom risotto pair well with the acorn squash for a comforting fall or winter meal. The risotto gets so creamy that nobody would guess that it's dairy free!


Ingredients:

  • 2 acorn squash

  • 1 cup arborio rice, uncooked

  • 3 cups vegetable broth

  • 2 cups cremini mushrooms, diced

  • 2 garlic cloves, diced

  • 1 tsp thyme (fresh or dried)

  • 1 tbsp extra virgin olive oil

  • Salt & pepper to taste

Directions:

  • Heat the oven to 350º F.

  • On a non-stick baking pan, drizzle 1 tbsp of olive oil and spread around evenly.

  • Slice the acorn squash in half, long ways (top to bottom).

  • Place cut-side-down on the baking sheet. You can slide the acorn squash around so it gets coated in the olive oil.

  • Bake for 30 minutes, then flip the squash over and bake for another 10 minutes (40 minutes in the oven total).

  • Meanwhile, make the risotto.

  • In a sauce pan, bring the 3 cups of vegetable broth to a boil.

  • Add in the rice and cook, uncovered, on medium heat for 10 minutes, stirring occasionally.

  • Add the sliced mushrooms to the pot and continue to cook for another 10 minutes, or until most of the liquid is absorbed and the rice is tender, stirring occasionally.

  • Add the fresh thyme, salt, and pepper to the risotto.

  • Once the risotto is done cooking, remove from heat.

  • Remove the acorn squash from the oven and fill with the mushroom risotto.

  • Place the squash back in the oven and cook for another 10 minutes.

  • Remove from oven, let cool for 5-10 minutes, and enjoy.

Tips and Tricks:

  • You can make the risotto ahead of time for this recipe. Store it in the fridge for up to 3 days. You can fill the roasted squash with cold risotto, and heat it in the oven for about 10 minutes (following the last few steps of the directions above).

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: ½ squash + ½ cup risotto (makes 4 servings)

  • Calories: 260

  • Total Fat: 7g

  • Carbs: 46g

  • Protein: 4g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.


Tag me on Instagram @veganrecipsandvibes

0 comments

Related Posts

See All