INGREDIENTS
1 tbsp
butter
1 cup
diced onion
1 tsp
salt
2
garlic cloves, minced
1 cup
brown rice *
1/2 cup
quinoa
1 tsp
fresh rosemary, finely chopped
1 tsp
fresh sage, finely chopped
1 tsp
fresh thyme, finely chopped
3 3/4 cups
chicken stock
2
medium sized acorn squash, sliced in half and seeds scooped out
1/2 cup
freshly grated Parmesan cheese
More Parmesan cheese for garnish