Ingredients
>
3 tbsp olive oil
>
1 onion, chopped
>
2 tsp chopped fresh thyme
>
3/4 cup brown rice
>
1/4 cup golden raisins
>
4 oz crumbled feta
>
2 acorn squash, halved
>
sprigs of fresh thyme (for garnish)
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.
