Mushroom and Rice Stuffed Squash

Directions

1. 1
   Preheat the oven to 450 degrees.
2. 2
   Pierce the squash all over with a knife.
3. 3
   Place in the microwave and cook for 8 minutes until tender. You can also roast it for 35-50 minutes at 350 degrees. Once cooked, carefully cut in half and remove the seeds.
4. 4
   Meanwhile, heat the butter over medium heat.
5. 5
   Add the garlic, onion, and mushrooms. Cook for 4-6 minutes.
6. 6
   Add the brown rice, parsley, and spices and cook for an additional 3-4 minutes.
7. 7
   Divide the rice mixture between the two squash halves. Top with Parmesan cheese.
8. 8
   Roast for 5-10 minutes until the rice gets crispy on top.