Orzo and Cheese Baked in Acorn Squash

• 2 small acorn squash, halved, seeded
• 3/4 cup water
• 1 cup orzo (rice-shaped pasta; also called riso)
• 1 cup low-fat (1%) milk
• 1/2 cup canned vegetable broth
• 1/2 cup grated sharp cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• Dash of hot pepper sauce (such as Tabasco)

1. Preheat oven to 400 F. Cut off thin slice from rounded side of each squash half.
2. Arrange squash, open side down, in roasting pan.
3. Add 3/4 cup water to pan.
4. Cover tightly with foil.
5. Bake until squash is tender about 35 minutes.
6. Remove from oven; discard water.
7. Turn squash open side up.
8. Sprinkle with salt and pepper.
9. Maintain oven temperature.
10. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes.
11. Drain.
12. Pour milk and broth into same pot; bring to boil.
13. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes.
14. Remove from heat.
15. Stir in cheddar and 1 tablespoon Parmesan.
16. Season with hot pepper sauce, salt and pepper.
17. Divide orzo mixture among squash halves.
18. Sprinkle with 1 tablespoon Parmesan.
19. Bake until tops begin to brown, about 25 minutes.

acorn, water, orzo, lowfat, vegetable broth, cheddar cheese, parmesan cheese, pepper

Taken from www.epicurious.com/recipes/food/views/orzo-and-cheese-baked-in-acorn-squash-2572 (may not work)