Monday, December 31, 2012

Recipe #206: Sausage and Rice-Stuffed Acorn Squash

I was so disappointed when I finished eating this meal because I wanted more.  DELICIOUS!!  The combination of flavors and textures was perfect, and this was fun to make, too.  From Cooking Light magazine...  Note, the original recipe called for 4 squashes, but I only used two and kept the same amount of filling.  If you want to make 4 squashes, DOUBLE the rest of the ingredients.


  • small acorn or sweet dumpling squashes (about 10 ounces each)
  • (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) 


  1. 1. Preheat oven to 425°.
  2. 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. 3. Preheat broiler to high.
  4. 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. 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.

The filling before being piled into the squashes

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