Acorn Squash Stuffed with Mushrooms, Rice and Pistachios

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