Stuffed Acorn Squash

Steps

1. Preheat oven to 450°F. Heat 2 tbsp oil in a medium saucepan and cook the onion and thyme 3 min. Add the rice and 2 cups water. Bring to the boil, cover and cook over low heat for 40 min, or until tender, adding the raisins during the last 5 min. Remove from heat, add the cheese and season with salt (in moderation) and pepper.
2. While the rice is cooking, remove seeds from squash and place cut side up on a foil lined baking sheet. Brush cut sides with 1 tbsp olive oil and sprinkle with salt (in moderation) and pepper. Roast until tender, about 20 min.
3. Fill the squash with the rice mixture and bake 20 min. Garnish with thyme sprigs and serve.

Variations

Replace the golden raisins with dried cranberries for a pop of color.