Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 7

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

Julianna Grimes
Recipe by Cooking Light December 2012

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 4 (serving size: 1 stuffed squash)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • Preheat broiler to high.

  • 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.

  • 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.

Nutrition Facts

403 calories; fat 12.6g; saturated fat 4.4g; mono fat 5.4g; poly fat 1.9g; protein 16.7g; carbohydrates 61g; fiber 7.1g; cholesterol 27mg; iron 3.1mg; sodium 636mg; calcium 284mg.
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