Stuffed Winter Squash

Acorn squash stuffed with cooked rice and mushroom sauce.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• Squash

• 1  medium acorn squash, cut in half and seeded
• 1  teaspoon olive oil
• 1⁄2 teaspoon ground cinnamon

• Filling

• 1  tablespoon olive oil
• 1  cup  finely chopped yellow onion
• 2  large garlic cloves, minced
• 1 1⁄2 cups  thinly sliced and chopped white mushrooms
• 1  tablespoon dried sage
• 1⁄4 teaspoon thyme
• 2  cups water or 2  cups vegetable broth
• 2  tablespoons soy sauce
• 1  tablespoon cornstarch, dissolved in
• 2  tablespoons water
• 1 1⁄2 cups cooked rice
•  salt & fresh ground pepper
• 1⁄4 cup  chopped fresh parsley

Directions

1. Preheat the oven to 350°F.
2. Brush the inside of the squash halves with the oil and maple syrup. Sprinkle with the cinnamon. Place the squash cut side down in a baking dish and bake for 35 minutes, or until tender. While the squash bakes, prepare the filling.
3. Warm the olive oil in a medium heat. Add the onion and sauté for 8 to 10 minutes, or until soft, stirring occasionally. Add the garlic and cook for 1 minute longer. Add the mushrooms, sage, and thyme. Continue sautéing for 2 to 3 minutes, until the mushrooms are tender and release their juices. Add the water or vegetable broth, and soy sauce. Simmer for 1 minute, to blend the flavors. Stir the cornstarch mixture, and add it to the skillet. Reduce the heat to medium-low and cook for 2 to 3 minutes, until the sauce thickens. Stir in the rice. Salt and pepper to taste.
4. Place each squash half in a shallow serving bowl. Spoon the rice mixture into the baked squash, top with chopped parsley, and serve immediately.