Best Sausage And Wild Rice Stuffed Acorn Squash With Molasses Glaze Recipes

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SAUSAGE AND RICE STUFFED ACORN SQUASH



Sausage and Rice Stuffed Acorn Squash image

I was wanting to try a new recipe, but couldn't find exactly what I was looking for, so I created this. So glad, because it's a HUGE hit! Even my picky child and husband love it, and are requesting more! Another fall hit!

Provided by Sophias Mom

Categories     Vegetable

Time 2h

Yield 6 1/2 stuffed squash, 6 serving(s)

Number Of Ingredients 20

3 medium acorn squash, halved, and seeds and pulp removed
cooking spray
salt and pepper, to taste
3/4 cup water, plus
2 tablespoons water
1/4 cup forbidden rice
1/4 cup volcanic rice
1 lb bulk Italian sausage
2 tablespoons olive oil
1 cup onion, chopped
1/3 cup celery, chopped
3/4 cup carrot, chopped
3/4 cup mushroom, chopped
1 garlic clove, minced
1/4 cup fresh parsley, minced
1/4-1/2 teaspoon dried thyme, to taste
1/4-1/2 teaspoon dried sage, to taste
1/4 cup dried cranberries, minced
3/4 cup shredded monterey jack cheese, divided
1 egg, beaten

Steps:

  • 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
  • back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
  • 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
  • 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
  • 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
  • 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
  • 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
  • 7. Allow to cool and enjoy!
  • **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

SAUSAGE-STUFFED ACORN SQUASH WITH MOLASSES GLAZE



Sausage-Stuffed Acorn Squash with Molasses Glaze image

Categories     Pork     Vegetable     Side     Bake     Thanksgiving     High Fiber     Sausage     Bell Pepper     Fall     Molasses     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 10

4 small acorn squash
1 tablespoon butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced
1 pound bulk breakfast sausage
1 cup fresh white breadcrumbs
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup mild-flavored (light) molasses

Steps:

  • Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
  • Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

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