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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to dish to depth of 1/2 inch. Cover and bake at 375° for 35 to 40 minutes or until squash in tender. Drain, and let cool slightly. Scoop out pulp, leaving 1/2-inch-thick shells. Reserve squash pulp for another use. Brush squash shells with honey; sprinkle evenly with cinnamon.

  • Bring apple cider and 1/2 cup water to a boil in a medium saucepan; add rice, apple, and cinnamon stick. Cover; reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Remove and discard cinnamon stick.

  • Cook sausage and onion in a medium nonstick skillet over medium heat until sausage is browned, stirring until it crumbles. Drain and pat dry with paper towels.

  • Combine rice mixture, sausage mixture, mustard, and salt; stir well, Spoon mixture evenly into squash shells; place in baking dish. Bake at 375° for 20 minutes or until thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

292 calories; fat 5g; protein 10.8g; carbohydrates 54.2g; cholesterol 26mg; iron 3.4mg; sodium 319mg; calories from fat 15%; fiber 3g; calcium 92mg.
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