Sausage and Rice-Stuffed Acorn Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Winter squash goes uptown in Sausage and Rice-Stuffed Acorn Squash. Ingredients:
4 small acorn or sweet dumpling squashes (about 10 ounces each) |
2 (4-ounce) links sweet italian sausage, casings removed |
1 tablespoon canola oil |
1 cup finely chopped onion |
1/3 cup chopped celery |
1 1/2 tablespoons minced garlic |
1 1/2 cups cooked brown rice |
1/3 cup dried cranberries |
3 tablespoons chopped fresh chives |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 ounce parmesan cheese, grated (about 1/4 cup) |
1 ounce swiss cheese, shredded (about 1/4 cup) |
Directions:
1. Preheat oven to 425°.
2. 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.
3. Preheat broiler to high.
4. Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
5. Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 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.
|
|