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: 3 medium acorn squash, halved, and seeds and pulp removed; cooking spray; salt and pepper, to taste; 3/4 cup water, plus; 2 tablespoons water; 1/4 cup forbidden rice; 1/4 cup volcanic rice; 1 lb bulk Italian sausage; 2 tablespoons olive oil; 1 cup onion, chopped; 1/3 cup celery, chopped; 3/4 cup carrot, chopped; 3/4 cup mushroom, chopped; 1 garlic clove, minced; 1/4 cup fresh parsley, minced; 1/4 - 1/2 teaspoon dried thyme, to taste; 1/4 - 1/2 teaspoon dried sage, to taste; 1/4 cup dried cranberries, minced; 3/4 cup shredded monterey jack cheese, divided; 1 egg, beaten

Servings: persons

3 medium acorn squash, halved, and seeds and pulp removed
cooking spray
salt and pepper, to taste
3/4 cup water, plus
2 tablespoons water
1/4 cup forbidden rice
1/4 cup volcanic rice
1 lb bulk Italian sausage
2 tablespoons olive oil
1 cup onion, chopped
1/3 cup celery, chopped
3/4 cup carrot, chopped
3/4 cup mushroom, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4 - 1/2 teaspoon dried thyme, to taste
1/4 - 1/2 teaspoon dried sage, to taste
1/4 cup dried cranberries, minced
3/4 cup shredded monterey jack cheese, divided
1 egg, beaten

1
["1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.", "back sides of the cut squash to ""give it legs"" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.", "2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.", "3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.", "4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.", "5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.", "6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.", "7. Allow to cool and enjoy!", "**EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them."]

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 3 medium acorn squash, halved, and seeds and pulp removed, cooking spray, salt and pepper, to taste, 3/4 cup water, plus, 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.

That's it — enjoy your meal!

Sausage And Rice Stuffed Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions