Baked Stuffed Acorn Squash
Winter squash is so good for you, and good tasting too, especially when stuffed with chicken apple sausage and brown rice. All you need to complete this meal is a green salad tossed in a simple vinaigrette. The squash can be stuffed ahead, and then baked later in the day to ease meal preparation.
Look for packages of pre-cooked brown rice in the freezer section of your grocer. Also, for a great snack, save those seeds from the acorn squash, rinse thoroughly and dry well. Toss them on a baking sheet with a pinch of salt and a drizzle of oil and bake for 15-20 minutes or until crisp and golden brown.
- Preheat oven to 375 degrees. Halve squash from stem to point and scoop out the pulp and seeds.
- Drizzle a baking pan with a bit of olive oil, then place squash, cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven.
- Meanwhile, remove sausage from its casing and brown in a medium sized skillet over medium heat. It may be necessary to drizzle some olive oil in the pan to keep sausage from sticking. Remove from pan and place in a mixing bowl.
- Reduce heat to low and sauté onions until softened. About 7 minutes. Add to bowl with the sausage. Toss in cooked brown rice, thyme, sage, salt, pepper and cheese. Mix well.
- Scoop out all but ½ an inch of flesh from the squash. Place squash in the bowl with the sausage mixture and stir well. Divide stuffing between the four squash shells, mounding slightly. Top with additional cheese if desired and place on baking sheet.
- Return pan to the oven and bake for 20-30 minutes, or until cheese is melted and filling is hot throughout. Serve immediately.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.