2 acorn squash
2 Tbsp. olive oil
1 cup brown rice
1/2 cup wild rice, pre-cooked according to package directions.
1 small onion, chopped
1 small red pepper, seeded and chopped
1 cup fresh mushrooms, chopped
1 Tbsp. minced garlic
2 cup fat free chicken broth*
1/2 tsp. seasoned salt
1 tsp. paprika
2 tsp. cinnamon
1 tsp. ground black pepper
Non-stick cooking spray
Preheat oven to 350 degrees and coat an oblong metal baking pan with non-stick cooking spray.
Wash and halve both acorn squash and remove stems and seeds (do not remove skin).
Sprinkle on flat sides with seasoned salt, paprika, cinnamon and black pepper. Put flat side down on baking pan and bake* for 40-45 minutes or until fork tender. Cook for an additional 10-15 minutes if necessary.
Remove from oven and place in 4 deep dish plates or soup bowls flat side up.
*While the acorn squash is baking, add olive oil to a large pan and saute onions and garlic, until onions are transparent for about 5-10 mins. over medium/high heat. Turn heat to medium and stir in mushrooms and saute for an additonal 5 mins. Salt and pepper to taste. Add chicken broth and brown rice and increase heat to medium/high and bring to a boil. Turn heat to low and simmer according to package directions. Stir in pre-cooked wild rice and cover and let set for about 5 minutes.
Stuff baked acorn squash with rice mixture and serve immediately.
Karen’s Note: *For a completely vegetarian dish; substitute vegetable broth in place of chicken broth. My Stuffed Acorn Squash recipe can also be cut in half in order to make two servings, which is why I categorized this as a “Serves 2” recipe too!