Stuffed Acorn Squash

 

1 acorn squash, halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary

Salt and pepper

1 1/2 tablespoons olive oil, divided

1/4 pound button mushrooms, trimmed and diced small

1 onion, diced small

3/4 teaspoon dried thyme

2/3 cup brown rice

1 1/3 cups vegetable or chicken broth

Parmesan cheese

• I added one turkey sausage, out of casing and cooked for one squash.  I added canned salmon in the other squash for me. :)

1. Preheat oven to 450 degrees. On rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
2. Heat remaining 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. 
   
   ~Carol~