stuffed acorn squash

The weather is cool, the leaves are gone, and gourds are everywhere! While I love a spaghetti squash for dinner, my hubby needs a bit more substance than that 🙂 Here’s a recipe that combines the best of both worlds. The sweet roasted squash remains the star while brown rice and sausage “beef” it up a bit. Here’s the recipe for Stuffed Acorn Squash.

IMG_3164

One squash meal

Ingredients:

2 acorn squash

1 cup brown rice, cooked according to package directions (I always substitute chicken broth for the water in order to add more flavor!)

4 links of sweet sausage, taken out of its casing

1/2 onion, chopped

3 stalks of celery, chopped

2 cloves of garlic, chopped

1 apple, cored and chopped into 1/2 inch pieces

1/4 cup Italian style breadcrumb

1/4 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese, plus some for topping

1/4 tsp chopped fresh rosemary

3/4 cup chicken broth

Salt and Pepper to taste

EVOO

Directions:

Pre-heat oven to 400 degrees. Trim the ends of the squash. Cut in half horizontally.

Trimming the ends of the squash allows them to sit flush on the baking sheet and not tip over!

Trimming the ends of the squash allows them to sit flush on the baking sheet and not tip over!

Scoop the seeds out. Place inside up on a baking sheet. Drizzle with EVOO and season with salt and pepper.

EVOO, salt, and pepper are the only seasoning this seasonal veggies needs to roast in

EVOO, salt, and pepper are the only seasoning this seasonal veggies needs to roast in

Bake for 40 minutes. Remove from the oven and cool slightly.

Meanwhile, in a large skillet, heat over medium high heat. Drizzle with EVOO and add the onion and celery. Saute until soft, 5-7 minutes. Add in the garlic and cook for another 30 seconds. Add the sausage and cook through, crumbing apart, 7-8 minutes.

Each ingredient adds an additional element of flavor to the dish

Each ingredient adds an additional element of flavor to the dish

To the sausage mixture, add the apples and rosemary and saute 2-3 minutes. Finally mix in the rice, chicken broth, breadcrumbs, and cheeses and stir to combine. Remove from heat.

Over stuff each squash to ensure a hearty helping per person

Over stuff each squash to ensure a hearty helping per person

Stuff each squash half with 1/4 of the mixture. Top with a sprinkle of Parmesan and bake for 15-20 minutes more. Enjoy!

The extra sprinkle of Parmesan adds a salty, crunchy layer on top!

The extra sprinkle of Parmesan adds a salty, crunchy layer on top!

This all-in-one meal was a crowd pleaser in my house! It brings what’s in season to the dinner table while still accommodating my husbands idea of what’s considered “dinner.” 😉 Make these ahead and leave the baking for the day of for an even simpler weeknight meal!

Eat Well,

Stephanie a.k.a. The Foodetarian

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