Acorn Squash Stuffed with Mushrooms, Rice and Pistachios
Adapted from Whole Living Magazine
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
brown rice or long-grain white rice
2 cups
vegetable stock
Pistachios, approximately 1/4 cup for each squash
(optional)
1/2 cup
soy parmesan or bread crumbs mixed with soy butter
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, onioin 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 20-30 minutes.
Remove squash from oven and heat broiler. Carefully scoop
out 2 – 3 tablespoons flesh from each squash half and stir into rice, season
with salt and pepper.
Divide rice mixture among squash halves, add a layer of
pistachios and top with either soy parmesan or breadcrumbs cut with soy
butter. Broil until melted – 2
minutes
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