1. Cook the brown rice according to directions (Note: approximate cooking time for 2 cups is 45 to 60 minutes).
2. Preheat the oven to 400°F.
3. Gently scrub skins of the squash and cut off any long stems. Slice the acorn squash in half, from end to end, and scoop out seeds and loose membranes.
4. To prepare the stuffing, sauté the red onion in olive oil for two minutes over medium heat or until onion begins to soften. Add the garlic and sauté for one minute until it just begins to turn a very light golden brown. Add the zucchini, tomatoes and mushrooms and cook for five minutes or until the vegetables begin to soften. Add the spinach, paprika, cumin, yeast, salt and pepper. Stir and let simmer for five minutes. Stir in the cooked rice and remove from heat.
5. Turn the squash cut-side up and scoop stuffing mixture into each squash half, packing it well and mounding the mixture high. Wrap each squash half in aluminum foil and place on a cookie sheet.
6. Bake for one hour until the squash is thoroughly tender and easy to pierce with a fork.
Annette’s Tasty Tip: Save those squash seeds to make a healthy snack. Place the seeds in a bowl with cool water and use your fingers to remove the squash membrane. Rinse the seeds and pat dry with a clean dish towel. Add the seeds to a bowl with a little sea salt, a dash of olive oil and any other desired seasonings, like cumin, cinnamon or garlic powder. Spread the seeds on the baking sheet. Bake the seeds at 375°F for twelve to fifteen minutes, or until they turn a light golden brown. Enjoy immediately or store in an airtight container for about one week.