The combination of sage and thyme with hamburger and acorn squash works so well. This recipe makes sure each component works on its own, then they are brought together with a sprinkling of parmesan cheese.

Stuffed Acorn Squash

2              acorn squash

~1t         olive oil for drizzling

3c           vegetable broth

2c           water

1 1/2c    whole grain rice

1/2         white onion, diced, divided

2 clove  garlic, diced, divided

1              bay leaf

1T           canola oil

15           sage leaves (or 1t dried)

1/2t        thyme

1lb          hamburger

1              carrot

1/2         red pepper, diced

1/2c       parmesan cheese, shredded, divided

               salt and pepper

 

Roast the squash:

Preheat oven to 350.

Cover a cookie sheet (white sides) with aluminum foil, set aside.

Cut the squash in half and deseed it. Using a fork stab holes in the flesh then place on the cookie sheet.

Drizzle each piece with a little olive oil, salt, and pepper on the flesh side. Then turn oiled side down.

Pour about 1/2c of water into the bottom of the pan. Roast for 45-50 minutes.

Check with a fork to make sure the meat is cooked. I do this by stabbing the back on the squash at the thickest point and see if there is resistance. If it slides right through, it’s done. If you get stuck, put it back in the oven for 5 more minutes and try again.

Please note this recipe was developed at high altitude, your baking time may vary.

When roasted, remove the pan from the oven and flip the squash over so it is ready to be filled.

 

Make the rice:

While the acorn is roasting, start the rice.

Open the package of hamburger and salt both sides, set aside.

In a saucepan (with a lid), add the broth, water, 1/4c onion, 1 garlic clove, 1t salt and 1/2t pepper. I used vegetable broth because that is what I had on hand. You could use beef or chicken broth.

Bring to a boil then add the bay leaf and rice. Cover the pan and bring the broth to a boil again.

Lower the heat and simmer the rice for 35-40 minutes.

Using this method of cooking rice, there is still broth in the pot when the rice is done. I keep the leftover broth and use it to make something new (gravy, a quick soup, a slurry, added to a pot of beans).

Drain the rice.

 

Make the hamburger:

While the rice is cooking, start the hamburger.

In a large skillet on high heat fry the sage and thyme in the canola oil, 2-3 minutes. Be sure to keep it moving around so it does not burn.

Add the garlic then lower the heat to medium and immediately add the hamburger.

Fry the meat for 5-6 minutes, breaking up any large chunks and stirring occasionally.

Add 1/4c onion and carrot and fry for another 5-6 minutes, stirring occasionally.

Add 1/4c water, mixing all together well. Continue cooking until all the water is gone, stirring occasionally.

 

Assemble:

Add the rice to the hamburger with 1/4c parmesan and the diced peppers, mixing well.

Fill each squash with a heaping pile of hamburger. The extra hamburger that is left (I always have some left) I place in the middle of the pan and around each squash.

Sprinkle 1/4c parmesan on top and bake for 10-15 minutes more to melt the cheese (and brown it if you like).