Savory Sausage & Rice Stuffed Acorn Squash
This Savory Sausage & Rice Stuffed Acorn Squash recipe combines the earthy sweetness of roasted acorn squash with a hearty, flavorful filling of Italian sausage, vibrant veggies, and wholesome rice. This dish brings a delightful balance of flavors and textures, making it perfect for family dinners or special autumn gatherings. It's not just a meal; it's a centerpiece that’s sure to impress even the pickiest eaters in your household. Packed with nutrients and vibrant colors, this dish is a celebration of fall's bounty and a delicious way to enjoy seasonal produce.
N/A
Servings
800
Calories
20
Ingredients
Ingredients
acorn squash
3 medium (halved, seeds and pulp removed)
cooking spray
as needed (for roasting)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
water
3/4 cup plus 2 tablespoons (for cooking rice)
forbidden rice
1/4 cup (uncooked)
volcanic rice
1/4 cup (uncooked)
bulk Italian sausage
1 lb (crumbled)
olive oil
2 tablespoons (for sautéing)
onion
1 cup (chopped)
celery
1/3 cup (chopped)
carrot
3/4 cup (chopped)
mushroom
3/4 cup (chopped)
garlic
1 clove (minced)
fresh parsley
1/4 cup (minced)
dried thyme
1/4-1/2 teaspoon (to taste)
dried sage
1/4-1/2 teaspoon (to taste)
dried cranberries
1/4 cup (minced)
Monterey Jack cheese
3/4 cup (shredded, divided)
egg
1 (beaten)
Instructions
1
1. Preheat your oven to 350°F (175°C). To prevent the acorn squash from rolling while it cooks, slice a small sliver off the back of each half to create a flat base.
2
2. Lightly spray the cut sides of the squash with cooking spray and season with salt and pepper. Place the squash halves cut side down on a baking sheet. Roast in the preheated oven for 30 minutes, or until tender.
3
3. While the squash is roasting, bring 3/4 cup of water to a boil in a saucepan. Stir in a pinch of salt, the forbidden rice, and volcanic rice. Cover, reduce heat to low, and simmer for 30 minutes until the rice is cooked and fluffy.
4
4. In a nonstick skillet over medium heat, add the bulk Italian sausage. Cook until browned and no longer pink, breaking it up into crumbles. Once cooked, remove from the heat and drain any excess fat.
5
5. In the same skillet, add olive oil along with chopped onion, celery, carrot, mushrooms, and garlic. Sauté for 5-10 minutes until the vegetables are softened. Season with additional salt and pepper to taste.
6
6. In a large mixing bowl, combine the cooked rice, crumbled sausage, sautéed vegetables, minced cranberries, and 1/2 cup of shredded Monterey Jack cheese. Gently mix in the beaten egg until all ingredients are well-coated.
7
7. Carefully remove the roasted squash from the oven and fill each cavity generously with the sausage and rice mixture, mounding it on top.
8
8. Cover the baking sheet with aluminum foil and return to the oven for another 30 minutes until the filling is nearly set. Remove the foil, sprinkle with the remaining 1/4 cup cheese, and bake uncovered for an additional 10 minutes to melt the cheese.
9
9. Allow the stuffed squash to cool slightly before serving. Enjoy your delicious and nutritious dish!
Nutrition Information
30
Fat
100
Carbs
40
Protein
12.5
Fiber
11.67
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this stuffed acorn squash?
The main protein used in this recipe is 1 lb of bulk Italian sausage.
How do I prepare the acorn squash for roasting?
Halve the squashes, remove the seeds and pulp, and slice a small sliver off the back of each half to create a flat base so they do not roll.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What unique types of rice are used in this recipe?
This recipe calls for a combination of forbidden rice and volcanic rice.
How long does the squash need to roast initially?
The squash halves should be roasted cut-side down for 30 minutes until tender.
What vegetables are included in the filling mixture?
The filling includes chopped onion, celery, carrot, mushrooms, and minced garlic.
What type of cheese is best for this recipe?
The recipe specifies using shredded Monterey Jack cheese.
How much cheese is used in total?
A total of 3/4 cup of Monterey Jack cheese is used, divided into 1/2 cup for the mix and 1/4 cup for the topping.
Why is an egg added to the filling?
One beaten egg is mixed into the filling to help bind the ingredients together.
Are there any dried fruits in the stuffing?
Yes, the recipe includes 1/4 cup of minced dried cranberries for a touch of sweetness.
What herbs are used for seasoning the filling?
The filling is seasoned with fresh parsley, dried thyme, and dried sage.
How many calories are in one serving of this dish?
Each serving contains approximately 800 calories.
How much protein does this meal provide?
This recipe provides 40 grams of protein.
Is this recipe high in fiber?
Yes, it contains 12.5 grams of fiber per serving.
How much carbohydrate is in this dish?
There are 100 grams of carbohydrates per serving.
How much fat is in the Savory Sausage & Rice Stuffed Acorn Squash?
The dish contains 30 grams of fat.
What is the sodium content of this recipe?
The specific sodium content is not provided in the nutritional data.
How long should the rice simmer?
The rice should simmer covered for 30 minutes until it is cooked and fluffy.
Do you need to drain the sausage after browning?
Yes, once the Italian sausage is browned and crumbled, you should drain any excess fat.
How long do you sauté the vegetables?
The vegetables should be sautéed in olive oil for 5-10 minutes until softened.
Is the stuffing baked covered or uncovered?
The stuffing is initially baked covered with aluminum foil for 30 minutes, then uncovered for the final 10 minutes.
When do you add the final layer of cheese?
The remaining 1/4 cup of cheese is sprinkled on top after the foil is removed, during the last 10 minutes of baking.
How much water is needed to cook the rice?
You will need 3/4 cup plus 2 tablespoons of water.
What size acorn squashes should be used?
The recipe recommends using 3 medium-sized acorn squashes.
How much sugar is in this recipe?
There are 11.67 grams of sugar in this dish.
What is the first step of the recipe?
Preheat the oven to 350°F and prepare the squash by slicing a sliver off the back for stability.
Can I use cooking spray on the squash?
Yes, lightly spray the cut sides of the squash with cooking spray before seasoning and roasting.
What should I do with the squash seeds?
The seeds and pulp should be removed and discarded (or saved for roasting separately) before cooking.
What is the final instruction before eating?
Allow the stuffed squash to cool slightly before serving.
Is this recipe suitable for autumn gatherings?
Yes, the flavors and seasonal produce make it perfect for family dinners or special autumn gatherings.