If you're looking for something fun, festive, filling, and delicious that the whole family will enjoy, then you've found what you're looking for!
Give it a try and comment with your thoughts when you're done.
Stuffed Acorn Squash With Brown Rice And Turkey
Ingredients:
- 2 Acorn Squash (about 2 1/2 pounds)
- 1 tbsp Olive Oil
- 1/2 lb sweet or hot Italian turkey sausage (chicken sausage works as well)
- 1 small onion
- 1 medium red pepper
- Salt and Ground Black Pepper
- 1 Package precooked whole-grain brown rice (scant 2 cups)
- 2 tbsp fresh chopped parsley
Directions:
- Lightly grease microwave-safe large plate; place squash halves, cut sides down, on plate
(It's OK if halves overlap slightly). Cook squash in microwave oven on High 8 to 9
minutes or until fork-tender; set aside until cool enough to handle. - Meanwhile, preheat oven to 375 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sausage andcook until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl.
- To same skillet, add onion, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook over medium heat 6 to 8 minutes or until lightly browned and tender, stirring occasionally; add to sausage in bowl.
- With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add scooped-out squash to bowl with sausage; stir in rice (it is not necessary to heat rice as label directs) and parsley
until combined. - Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.
- Let cool for 5 minutes and serve.
This recipe took us about 30 minutes in total to create from start to finish. It really hit the spot on a cold winter night. Try it out and let me know what you think in the comments!
