Stuffed Butternut Squash with Wild Rice

Instructions

Preheat oven to 350 F.

Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place butternut squash, cut side up, onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top.

Bake for 45 mins, or until soft. Insert a fork to check doneness. If it’s fork tender, it’s ready.

Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. Drain it well and set aside.

Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft.

Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.

Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 minutes. Check occasionally to see if the liquid is absorbed.

Turn off the heat and let it sit for another 10 to 15 minutes. The rice is still cooking by the residual heat. Gently fluff the rice. Note that this rice mixture is supposed to be a little mushy.

Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at ½-inch thick.

Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.

Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 minutes, or until the cheese melts and turn golden brown on top. Keep a close eye on the broiler as things can burn quickly.

Let the stuffed butternut squash cool for 5 minutes before serving. Sprinkle fresh parsley on top