2medium sized acorn squashsliced in half and seeds scooped out
1/2Cfreshly grated Parmesan cheese
More Parmesan cheese for garnish
Preheat the pressure cooker.
Add the butter to melt.
Add the onion, season with salt and saute 2 minutes.
Add the garlic and saute another minute.
Add the rice, quinoa, rosemary, sage, thyme and chicken stock.
Place the acorn squash halves, cut side up in an oven safe steamer basket and place on trivet.
Lower the basket into the pressure cooker on top of the rice with the trivet.
Place the lid on top and turn to locked position.
Turn the steam release valve to sealing.
Press the manual button and adjust the timer for 6 minutes.
Once the unit has finished cooking, carefully release the steam. (QR)
Remove the lid and take the steamer basket out with two towels or pot holders.
Drain any excess liquid from the squash and set aside.
Stir 1/2 cup Parmesan cheese into the rice mixture.
Allow the rice mixture to sit for 5 minutes to thicken.
Spoon the rice mixture into the cavity of each acorn squash half.
Top with freshly grated Parmesan for garnish.
Serve and enjoy!
* Short grain brown rice will give you a chewier texture with less creaminess.
Long grain brown rice will give you a creamier texture with a bit less chew.
Both require the same amount of liquid, pressure cooking time and steam release method.Recipe by: Connie Murray @Happybellyfoodie.com