Acorn Squash Stuffed with Cheesy Mushroom Rice

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.

3 . Stage

Bake in the preheated oven until tender and lightly browned, about 40 minutes.

4 . Stage

While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.

5 . Stage

Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.

6 . Stage

Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.