ahh, the sweet, the spicy, the rice: stuffed acorn squash
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."
prep time
cook time
45 Min
method
---
yield
Ingredients
- 2 medium acorn squash
- 2 sticks celery heats, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- - salt and pepper to taste
- 2 tablespoons olive oil
- 1 - serving, vegetable rice medley
- 6 tablespoons apricot preserves
- 1 stick butter, kept close by
- 1 package jennie-o spicy/hot sausage links
How To Make ahh, the sweet, the spicy, the rice: stuffed acorn squash
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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