Acorn squash stuffed with rice and cheese

Ingredients:

• 2 small acorn squashes, halved lengthwise and seeded
• Coarse salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• Half an onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp. flour
• 2 cups of milk
• 1 cup grated cheddar (about 100 g) + extra for sprinkling
• 1/4 tsp ground nutmeg
• 2 cups of boiled brown rice
• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• Finely chopped fresh parsley for sprinkling

Preparation:

1. Position a rack in the upper third of the oven. Preheat the oven to 220°C.
2. Place the pumpkin, cut-side up, in a large microwave-safe dish. Sprinkle with 1 tablespoon of water and 1 tablespoon of butter. Season with salt and pepper. Cover with plastic wrap and pierce it with a knife to release steam. Microwave until the pumpkin is tender, about 15 minutes.
3. Meanwhile, heat the remaining 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring, for 3 minutes.
4. Whisk in the milk until smooth, then bring to a simmer and cook until the sauce thickens, about 5 minutes. Add the cheese, stirring until melted. Add the nutmeg, 3/4 teaspoon of salt, and a pinch of ground black pepper. Add the rice and spinach.
5. Transfer the pumpkin to a rimmed baking sheet and fill with the rice filling. Sprinkle with cheese and bake until the pumpkin is lightly browned, about 15 minutes. Sprinkle with parsley.