Acorn Squash with Mushrooms and Rice

Tim and I love Acorn Squash - we like to experiment with squash and sweet potato recipes this time of year to be able to bring something new to our families' Thanksgiving dinners.  This recipe is absolutely delicious.  We did add more cheese then the recipe called for because we like cheese but add to your taste.

Acorn Squash with Mushrooms and Rice

2 acorn squash (1 pound each)
halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary.

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 long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan ( 2 ounces)

1. 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.

2. Meanwhile, in a medium straight sided skillet, heat remaining 2 tablespoons oil over medium high. Add mushrooms, onion, 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 minutes.

3. Remove squash from oven and heat broiler.  Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper.  Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted.  2 minutes.