Stuffed Roasted Acorn Squash

 

Ingredients
1 acorn squash
2 cups cooked rice
1/2 cup chopped onions
1/2 cup chopped mushrooms
2 tablespoons Churn Style Butter
1/2 teaspoon sage
salt and black pepper to taste

Instructions
Preheat oven to 350° F.
Cut squash in half. Remove seeds and strings from the center with a metal spoon.
Place squash halves cut side down on a baking sheet covered with parchment paper. Place in the oven and bake from 30 to 35 minutes. You want the flesh to be tender, but you don't want the squash to collapse.
While the squash roasts, place a skillet over medium high heat. Add mushrooms and cook for five minutes.
Add onions and cook til translucent.
Add butter, black pepper, and sage. Cook for two minutes.
Add rice, mix well, and cook til heated through. Add salt to taste.
When the squash is cooked, remove from the oven, fill each half with half of the rice mixture, and serve.
Enjoy!