Sausage-Stuffed Acorn Squash
Stuffed acorn squash is a favorite winter container meal. Once the squash cavities are free of seeds, there is no telling what a cook can full them with. Wild rice, sausage stuffing, mixed vegetables—they are all great. Add a salad and dinner is a cinch.
2 medium acorn squash, cut in half, seeds removed
3 tablespoons olive oil, divided
Salt, to taste
1 onion, diced
1 pound sweet Italian sausage, casing removed and meat broken up into pieces
1 cup cooked wild rice
1 cup diced Swiss cheese
2 tablespoons freshly minced parsley
Pepper, to taste
1 cup chicken broth
1. Preheat the oven to 400°F. Brush the squash cavities with 1 tablespoon of the olive oil, salt them and place the halves, cut side down, in a greased baking pan. Cover with foil and bake the halves for about 45 minutes to 1 hour. The squash should not be mushy and hold their shape. Uncover the squash and allow them to cool while making the filling.
2. Heat the remaining olive oil in a sauté pan and cook the onions until soft; transfer to a bowl.
3. In the sauté pan, add the sausage and cook until nicely browned. Return the onions to the pan and cook for 2 minutes. Transfer the mixture to a bowl.
4. In the bowl, add the rice and combine well. Stir in the cheese, parsley, salt and pepper to taste. Divide the filling and fill the squash cavities.
5. Place the filled squash back in the baking pan. Pour the chicken broth around the base of the squash, cover, and bake for 25 minutes or until the filling is hot.