Sausage and Rice-Stuffed Acorn Squash

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe from myrecipes.com

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 3 garlic cloves, sliced
  • 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
  • 1 (1-pound) red onion, cut into 12 wedges
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 tablespoons chopped fresh flat-leaf parsley

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.

Makes: Serves 4 (serving size: 1 stuffed squash)

Nutrition Information Per Serving
  • Calories: 403
  • Fat: 12.6 g.
  • Sat. Fat: 4.4 g.
  • Iron: 3.1 g.
  • Sodium: 636 mg
  • Carbs: 61 g.
  • Fiber: 7.1 g.
  • Protein: 16.7 g.