Description
A comforting dish with acorn squash filled with savory sausage, rice, and cheese, perfect for autumn gatherings.
Ingredients
Scale
- 2 acorn squashes
- 1 pound sausage (Italian or turkey)
- 1 cup cooked rice or quinoa
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast in the oven for about 25-30 minutes, until tender.
- In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté until translucent.
- Add the sausage and cook until browned.
- Stir in the cooked rice or quinoa, Parmesan cheese, thyme, salt, and pepper.
- Carefully flip the squash halves and fill them with the sausage mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Serve warm and enjoy the delicious flavors!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or a 350°F oven until warmed through. Frozen versions can last up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg