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.
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
Pre-heat oven to 400 degrees. Trim the ends of the squash. Cut in half horizontally.
Scoop the seeds out. Place inside up on a baking sheet. Drizzle with EVOO and season with salt and pepper.
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.
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.
Stuff each squash half with 1/4 of the mixture. Top with a sprinkle of Parmesan and bake for 15-20 minutes more. Enjoy!
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!
Stephanie a.k.a. The Foodetarian