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

1
Angie Walker

By
@AngieWalker

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."

Rating:

★★★★★ 2 votes

Comments:
Cook:
45 Min

Ingredients

  • 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
  • 1
    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

Step-by-Step

  1. Preheat 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.

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

Course/Dish: Vegetables Rice Sides Pork




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