Acorn Squash Stuffed With Mushrooms And Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 acorn squash, halved crosswise, seeded, and bottom trimmed to lie flat, if necessary (1 pound)
• salt
• fresh ground pepper
• 3 tablespoons olive oil, divided
• 1 (8 ounce) package mushrooms, sliced (and chopped, if desired)
• 1 medium yellow onion, chopped
• 3/4 teaspoon dried thyme
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 450 degrees. line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. drizzle with 1 tablespoon oil, and turn cut sides down. 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 rice mixture among squash halves, sprinkle with parmesan, and broil until melted, 2 minutes.