Vegan Stuffed Squash with Brown Rice and Mushrooms

Name: Vegan Stuffed Squash with Brown Rice and Mushrooms
Ingredients: 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins -; 1/2 tablespoon olive oil -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 4 tablespoons olive oil, divided -; 2 cups brown rice -; 4 cups low-sodium vegetable broth or water -; 1 cup diced carrot -; 1 cup diced shallots -; 1 cup diced celery -; 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms) -; 3 cloves garlic, minced -; 1/2 cup white wine -; Salt and freshly ground black pepper to taste -; Pinch cinnamon -; 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here) -

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Heat the oven to 400F and prepare the squash: Cut the squash in half and scrape out the seeds. Cut a small sliver from the bottom of each squash half to create a stable surface for the "bowl." Rub...

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Ingredients

4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins -
1/2 tablespoon olive oil -
1/4 teaspoon salt -
1/4 teaspoon pepper -
4 tablespoons olive oil, divided -
2 cups brown rice -
4 cups low-sodium vegetable broth or water -
1 cup diced carrot -
1 cup diced shallots -
1 cup diced celery -
1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms) -
3 cloves garlic, minced -
1/2 cup white wine -
Salt and freshly ground black pepper to taste -
Pinch cinnamon -
1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here) -