This is a hearty vegetarian meal, very filling and satisfying.
The original recipe from Everyday Food uses acorn squash, but in my opinion you can really just use any small vegetable from the pumpkin family, be it acorn squash, butternut squash, or baby pumpkin (as I did).
I also increased the mushroom ratio, because really after they are cooked they whither to almost nothing.
Plus, we like mushroom 🙂In all honesty,after a couple of bites the pumpkin and rice get a bit bland and boring to finish a whole half in one seating. Therefore I highly recommend adding some roughly chopped walnuts or pecans and perhaps some crumbled blue cheese in/on the rice stuffing to make it more interesting
salt and pepper
Preheat oven to 450 F.
On a rimmed baking sheet, season cut sides of baby pumpkin with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down.
Cover sheet tightly with foil and roast until tender, about 40 to 45 minutes.
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.
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, about 2 minutes.