ahh, the sweet, the spicy, the rice: stuffed acorn squash
(2 ratings)
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."
(2 ratings)
cook time
45 Min
Ingredients For ahh, the sweet, the spicy, the rice: stuffed acorn squash
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2 mdacorn squash
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2 stickcelery heats, chopped
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1/2 conion, chopped
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2 clovegarlic, chopped
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salt and pepper to taste
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2 Tbspolive oil
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1serving, vegetable rice medley
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6 Tbspapricot preserves
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1 stickbutter, kept close by
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1 pkgjennie-o spicy/hot sausage links
How To Make ahh, the sweet, the spicy, the rice: stuffed acorn squash
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for AHH, The Sweet, The Spicy, The Rice: Stuffed Acorn Squash:
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