Stuffed Acorn Squash

This is a random idea that had been kicking around in my head for a while; last night we put it to the test.

1 acorn squash, halved and de-seeded
1/2 cup brown basmati rice
1 cup chicken stock
1/2 onion, fine dice
1/2 cup diced red cabbage
1/2 cup diced shitake mushrooms
1/4 cup dry white wine
10 raw almonds, slivered
salt and black pepper
olive oil

Cook the brown rice in the chicken stock with a pinch of salt.
Put the squash halves split-side up in a baking dish, season them with salt and pepper and drizzle on some olive oil. Bake at 400 until they start to get soft, 30-40 minutes.
Get a Tbs of olive oil hot in a pan and add the onion. Cook for a couple minutes, until the onion starts to soften. Add the cabbage and cook for another few minutes, until it starts to soften. Add the shitakes and cook until they give up their moisture and start to brown, another couple minutes. Add the wine and let it reduce by about half. Add the cooked rice and mix well. Cook for another couple of minutes until the liquid is gone. Adjust seasonings.
Stuff the squash halves with the pilaf and top with almond slivers.
Bake at 400 for 15-20 minutes, until the top is crunchy and the almonds start to take on some color.

These were really nice. I have to pat myself on the back a little bit for the balance of the dish: with the acidity of the wine playing off against the sweetness of the squash and the almonds complementing the nuttiness of the rice.