Sausage and Rice Stuffed Acorn Squash

"I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!"
 
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photo by FlyBD5 photo by FlyBD5
photo by FlyBD5
Ready In:
2hrs
Ingredients:
20
Yields:
6 1/2 stuffed squash
Serves:
6
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ingredients

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directions

  • 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
  • back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
  • 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
  • 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
  • 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
  • 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
  • 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
  • 7. Allow to cool and enjoy!
  • **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.

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Reviews

  1. Delicious! I used Zatarains Dirty Rice Mix instead of the Black/Volcanic rice as I could not locate them in the rice aisle. Thank you Sophia's Mom!
     
  2. Works for me, great recipe, but the filling quantities are a little high for just two split acorn squashes, I should have made three. I added more garlic too, but that's because I'm Puertorican. :)
     
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Tweaks

  1. Delicious! I used Zatarains Dirty Rice Mix instead of the Black/Volcanic rice as I could not locate them in the rice aisle. Thank you Sophia's Mom!
     

RECIPE SUBMITTED BY

<p>I'm a working wife and mother. I just recently found out I have celiac disease, so always looking for new recipes, and ways to adapt old ones. I love to cook, and get real finicky about always making the same thing, but luckily, my family is always willing to try!</p>
 
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