Acorn Squash Stuffed with Mushrooms and Rice

By cheeserohan

Ingredients

• 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
• salt and pepper
• 3 Tablespoons olive oil, divided
• 1/2 pound cremini or button mushrooms, trimmed and diced small
• 1 medium yellow onion, diced small
• 1/4 teaspoon dried thyme
• 1 cup long-grain white rice
• 2 cups vegetable or chicken broth
• 1/2 cup grated Parmesan (2 ounces)

Preparation

Step 1

1. Preheat oven to 450F. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 Tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.

2. Meanwhile in a medium straight-sided skillet, heat remaining 2 Tablespoons oil over medium-high. Add mushrooms, onion and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.

3. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 Tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.