Rice Pilaf and Mushroom-Stuffed Acorn Squash

I got the inspiration to make stuffed Acorn Squash from my "Incredibly Easy Vegetarian" Cookbook. Instead of stuffing my squash with barley and pear, which the original recipe called for, I decided to put my own twist. I decided to bake the squash and not microwave it like the book instructed. I baked it for 30-35 minutes, scooped out the meat of the squash and mashed it with butter, garlic and salt then placed it back inside its shell. I melted a spoon of butter in a saute pan while I roughly chopped a small white onion and about 1/2 cup of white button mushrooms. I sauteed the onions and mushroom for about 4 minutes. I was short on time so instead of cooking the rice pilaf, I cheated and microwaved a '90 seconds Uncle Ben's Rice Pilaf', which tasted just as good as the real thing. I mixed the rice with the mushroom and onions and with this stuffed the squash. I topped it with mozzarella cheese and parmesan reggiano cheese and placed it back in to the oven for another 15 minutes, until the chesse was melted and somewhat brownish.
The final result was evidently amazing! My boyfriend, Jon, and I enjoyed this delicious meal with a great white bottle of French wine. Bon appetit!!