This is another recipe found on Pinterest. The author is Jen Nikolaus, who adapted it from Everyday Food Magazine. It’s an excellent side dish to serve with a chicken breast, steak, or pork chops.
2 (1-lb each) acorn squash, halved crosswise and seeded
3 Tablespoons olive oil, divided
8-oz package sliced button mushrooms
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 cheese
1. Preheat oven to 450 degrees F. Drizzle 1 Tablespoon olive oil over insides of squash and season with salt and pepper.
2. Place cut side down on rimmed baking sheet and cover pan tightly with foil. Roast until tender, about 35 minutes.
3. Meanwhile, in a medium-sized skillet, heat the remaining 2 Tablespoons olive oil. Add mushrooms, onion and thyme. Season with salt and pepper.
4. Saute until the mushrooms are golden and the onion is translucent, about 8 minutes.
5. Add rice and broth and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
6. Remove squash from oven and turn each squash over on the baking sheet.
7. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice. Season with salt and pepper. Divide rice mixture and place inside squash halves. Sprinkle with Parmesan
cheese and place back in oven until cheese is melted.