recipe: stuffed acorn squash

serves 2

i made this yummy (and easy) dinner for my mom and dad while i was home last week,
and i was surprised at how big of a hit it was!

the goods:
1 acorn squash (med or large)
2 cups any kind of sliced mushrooms
2 cloves garlic, minced
1/2 cups of thawed frozen peas
1 cup cooked brown rice
worcestershire sauce
basil, parsley, salt & pepper
4 tbsp shredded parmesan cheese

• Heat oven to 375/400 degrees if you're baking the squash in the oven [OR] to BROIL if you're making it in the microwave.
• Halve squash, remove seeds, place in glass baking dish and cook in either microwave or oven.  Microwave face down for two rounds of 5 minutes, rearranging/turning between rounds. [OR] Bake in oven for 40 minutes at 375-400 degrees.  (Baking it gives more of a yummy carmelized crisp to the top, but of course, the microwave is much quicker.  Your call.)
• Cook rice, according to directions, while prepping the above (this meal is also a great use for leftover cooked rice!).
• Heat a skillet on med/hi with a spritz of olive oil from your Misto, add garlic and sliced mushrooms and sautee until nearly cooked through: 5-7 mins.  
• Add thawed frozen veggies (I also threw in some corn because I didn't have a whole 1/2 cup of peas) and a few shakes each of the following: basil, parsley, kosher salt, ground black pepper.  I never measure these, but just add to taste.

• Add rice and when everything is warmed through, turn off heat and finish with a drizzle of worcestershire sauce.
• Stuff cooked acorn squash with rice mixture, top with divided parmesan cheese, and place under broiler for 5 minutes, or until cheese gets melted and bubbly. (Keep an eye on it, so it doesn't burn! Every oven is so different.)
• Remove, let cool, and serve!

Such a tasty meal of "comfort food", but super good for you!  Let me know if you have any questions, and would love to hear your thoughts if you end up trying it for yourself!!!

What yummy things are YOU planning on making this weekend?

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