AHH, The Sweet, The Spicy, The Rice: Stuffed Acorn Squash
I got half way through mine and just couldn't eat anymore.
The buttery squash, spicy sausage, wild rice, and sweet apricot preserves was the perfect combination.
"Look Mom!! I ate squash, and it was delicious."
- 2 medium
- acorn squash
- 2 stick
- celery heats, chopped
- 1/2 c
- onion, chopped
- 2 clove
- garlic, chopped
- salt and pepper to taste
- 2 Tbsp
- olive oil
- serving, vegetable rice medley
- 6 Tbsp
- apricot preserves
- 1 stick
- butter, kept close by
- 1 pkg
- jennie-o spicy/hot sausage links
How to Make AHH, The Sweet, The Spicy, The Rice: Stuffed Acorn Squash
- 1Preheat oven to 400 degrees F. Cut acorn squash in half and scoop out seeds. Place them cut side down in a jelly roll pan filled with water, at least a 1/4 inch deep. Bake acorn squash for 40 minutes.
Brown sausage, chopped onion, garlic, celery, salt and pepper in 2 TBS olive oil.
Cook rice while browning your meat.
Stir into meat mixture, 2 TBS butter and 6 TBS apricot preserves, add cooked rice and stir to mix.
Remove acorn squash from oven after 40 minutes, turn over cut side up, place a pad of butter in each squash, and scoop in the meat mixture into each squash.
Return to the oven under the broiler for 5 minutes, or until meat mixture is browned. I kept a close eye on mine.
Well, I hope I have everything in place here.
Don't be afraid to comment if you have questions, or if you notice something I have forgotten.