No one wants a weeknight dinner that takes forever to get on the table. To save time, we microwave halved acorn squash until tender, then fill with a cheesy mixture of precooked grains and sauteed mushrooms. Bake until the squash is browned and the cheese is melted, and you have a hearty vegetarian main in under an hour.
Preheat the oven to 450 degrees F. Line a baking sheet with foil. Sprinkle the insides of the squash with the paprika, salt and pepper. Brush with the 2 tablespoons melted butter. Put the squash in a large microwave-safe dish and add 2 tablespoons water; cover with plastic wrap and microwave until tender, about 15 minutes.
Meanwhile, melt the remaining 4 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned at the edges and tender, 5 to 7 minutes. Add the scallions, reserving 2 tablespoons green parts for topping, then add the garlic and oregano. Cook, tossing, until the scallions are tender, about 1 minute. Stir in the quinoa, riced vegetable blend, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until heated through, about 3 minutes. Stir in half the cheese.
Put the squash cut-side up on the baking sheet. Divide the vegetable mixture among the squash and top with the remaining cheese. Bake until browned and the cheese is melted, 12 to 15 minutes. Sprinkle with the reserved scallion greens.
Tools You May Need
Photograph by Andrew Purcell
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.