Acorn Squash Stuffed with Mushrooms and Rice
2 acorn squash, halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and Pepper
3 tablespoons olive oil, divided
1/2 pound oyster mushrooms, chopped and rinsed
1 medium yellow onion, diced small
1 teaspoon thyme leaves, removed from stem
1 cup long-grain white rice
2 cups vegetable stock or broth
1/2 cup grated Parmesan
Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon olive oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Meanwhile, in a medium straight-sided skillet or pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion and thyme; season with salt and pepper. Sauté until onions are soft, around 8 minutes. Add rice and stock/broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes. After 10 minutes, stir in mushrooms and re-cover.
Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons of 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.
*Adapted from Martha Stewart
NB: This recipe can easily be halved to accommodate one acorn squash