Stuffed Winter Squash

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 medium acorn squash, cut in half and seeded
• 1 teaspoon olive oil
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 2 large garlic cloves, minced
• 1 1/2 cups thinly sliced and chopped 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

Recipe

• 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.