Sausage And Rice Stuffed Acorn Squash Recipe

Name: Sausage And Rice Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; 8 ounces merguez (spicy lamb) sausage, casings removed; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1/2 red bell pepper, diced; 3 tablespoons buttermilk or plain yogurt; 1 tablespoon chopped fresh mint; 1 egg; 1 cup cooked rice; 1 tablespoon plain breadcrumbs; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 2 teaspoons olive oil

Servings: persons

2 acorn squash, halved and seeded
8 ounces merguez (spicy lamb) sausage, casings removed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 red bell pepper, diced
3 tablespoons buttermilk or plain yogurt
1 tablespoon chopped fresh mint
1 egg
1 cup cooked rice
1 tablespoon plain breadcrumbs
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 teaspoons olive oil

1
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
2
Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
3
Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
4
Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.
5
Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, 8 ounces merguez (spicy lamb) sausage, casings removed, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and more.

Yes, Sausage And Rice Stuffed Acorn Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage And Rice Stuffed Acorn Squash

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