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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Sausage and Rice-Stuffed Acorn Squash

Winter squash goes uptown in Sausage and Rice-Stuffed Acorn Squash.

Cooking Light DECEMBER 2012

  • Yield: Serves 4 (serving size: 1 stuffed squash)
  • Hands-on:30 Minutes
  • Total:1 Hour

Ingredients

  • 4 small acorn or sweet dumpling squashes (about 10 ounces each)
  • 2 (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)

Preparation

1. Preheat oven to 425°.

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. Preheat broiler to high.

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. 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.

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 12.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 16.7g
  • Carbohydrate: 61g
  • Fiber: 7.1g
  • Cholesterol: 27mg
  • Iron: 3.1mg
  • Sodium: 636mg
  • Calcium: 284mg
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Sausage and Rice-Stuffed Acorn Squash recipe

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