Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Adam Dolge
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

45 mins
1 hr
Serves 8 (serving size: 1 stuffed squash half)


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions. Preheat oven to 425°F.

  • Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.

  • Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.

  • Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.

Nutrition Facts

197 calories; fat 3g; saturated fat 1g; protein 9g; carbohydrates 38g; fiber 6g; sodium 297mg; sugars 7g.