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Sausage & Rice - Stuffed Acorn Squash Recipe

   
 

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     Sausage & Rice - Stuffed Acorn Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30
Ingredients
4 small acorn or sweet dumpling squashes (about 10oz each)
2 (4-oz) links sweet Italian sausage, casings removed
1 Tbs canola oil
1 cup finely chopped onion
1/3 cup chopped celery
1 1/2 Tbs minced garlic
1 1/2 cups cooked brown rice
1/3 cup dried cranberries
3 Tbs chopped fresh chives
 
1/2 tsp kosher salt
1/4 tsp black pepper
1 ounce parmesan cheese, grated about 1/4 cup
1 oz swiss cheese, shredded about 1/4 cup
Instructions
Preheat oven to 425 Place whole squashes in a roasting pan. Bake at 425 for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard. Preheat broiler to high. Heat a large skillet over medium-high heat. Add Italian sausage to pan; saute' 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
Return pan to medium-high heat. Add oil; swirl to coat. Add onion; saute' 4 minutes, stirring occasionally. Add celery; saute' 3 minutes, stirring occasionally. Add garlic; saute' 1 minute stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.


Originally Submitted 9/25/2013





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