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1
Start boiling enough salted water in a stock pot to cover squash.
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2
Wash squash well with cold water to remove any sand.
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3
With a pairing knife, cut a circle about an inch in diameter around the stem side.
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4
Use a table spoon to remove the lid and scoop the seeds out.
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5
Making sure not to scrape the sides and bottom too thin.
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6
Add squash to boiling water and parboil for 10 minutes.
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7
Drain the squash in a colander and allow to cool
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8
Cook the rice with 1/2 the can of chicken stock with 1 cup of water in a microwave safe glass bowl covered with plastic wrap for 5 minutes on high then an additional 14 minutes on medium.
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9
Fry sausage until no longer pink.
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10
Making sure it is crumbled into small pieces.
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11
Place on paper towels and allow to drain completely.
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12
Put the rest of the chicken stock and 2 teaspoons of butter in a microwave safe bowl and cook for 3 minutes then add the stuffing and stir until moist.
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13
Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
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14
Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions.
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15
Stir and cook for 5 minutes
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16
Sprinkle the insides of the squash with the ranch seasoning
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17
Salt and pepper to taste
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18
Preheat oven to 350'
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19
Stuff with rice mixture and place on a greased glass baking dish.
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20
Bake for 40 minutes.
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21
Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
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22
Any left over stuffing can be refrigerated for up to 4 days
