AHH, The Sweet, The Spicy, The Rice: Stuffed Acorn Squash

Angie Walker


What a meal....
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 votes
45 Min


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


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.

About AHH, The Sweet, The Spicy, The Rice: Stuffed Acorn Squash

Course/Dish: Vegetables, Rice Sides, Pork