SAUSAGE AND RICE STUFFED ACORN SQUASH
This dish will work with just about any sausage, but you may want to adjust the seasonings according to type. I love the way the flavors seep deep into the soft, sweet flesh of the squash-a great cold-weather meal!
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
- Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
- Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
- Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.
- Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 40.3 g, Cholesterol 85.9 mg, Fat 12.3 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 4.3 g, Sodium 392 mg, Sugar 6.9 g
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