STUFFED ACORN SQUASH

Stuffed Acorn Squash

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

3/4 teaspoon dried thyme

1 cup long-grain white rice

2 cups vegetable or chicken broth

1/2 cup grated parmesan

Directions:

Preheat oven to 450 degrees. 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.

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.

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.

Notes:

If you absolutely can't stand the thought of a single vegetarian gluten-free dinner in your life, check yourself before you wreck yourself. You can use your choice of ground meat instead of mushrooms. Ewwww. Lose my number.