Heirloom Delicata Squash Stuffed with Mushroom Risotto (using ZENB Creamy Mushroom Sauce)

Preheat oven to 425°F. Halve squash lengthwise and scoop out seeds. Massage squash well with avocado or coconut oil. Season with salt and pepper. Roast for 25 minutes until browned. Let cool. In a pot, heat oil, add garlic, onion, bay leaf, thyme and sage. Sauté for 2 minutes. Add mushrooms and sauté until browned. Add ZENB Creamy Mushroom Sauce and water. Bring to a boil, then simmer for 10 minutes. Let cool. Bring 4 cups water to a boil. Add 2 cups of short grain Arborio rice and bring to a boil. Let simmer and cook until well done. Mix in rice with mushroom mixture on medium heat until well combined. Season with salt and pepper as needed. Scoop rice into roasted squash cavities. Top with fresh parsley.