Turkey-Stuffed Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 (1-pound) acorn squash |
1 tablespoon honey |
1/4 teaspoon ground cinnamon |
1 1/2 cups unsweetened apple cider |
1/2 cup water |
3/4 cup long-grain rice, uncooked |
3/4 cup chopped red cooking apple |
1 (3-inch) cinnamon stick |
1/2 pound lean turkey sausage |
2/3 cup chopped onion |
1 tablespoon spicy brown mustard |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 375°.
2. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to dish to depth of 1/2 inch. Cover and bake at 375° for 35 to 40 minutes or until squash in tender. Drain, and let cool slightly. Scoop out pulp, leaving 1/2-inch-thick shells. Reserve squash pulp for another use. Brush squash shells with honey; sprinkle evenly with cinnamon.
3. Bring apple cider and 1/2 cup water to a boil in a medium saucepan; add rice, apple, and cinnamon stick. Cover; reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Remove and discard cinnamon stick.
4. Cook sausage and onion in a medium nonstick skillet over medium heat until sausage is browned, stirring until it crumbles. Drain and pat dry with paper towels.
5. Combine rice mixture, sausage mixture, mustard, and salt; stir well, Spoon mixture evenly into squash shells; place in baking dish. Bake at 375° for 20 minutes or until thoroughly heated.
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