Sausage and Rice-Stuffed Acorn Squash
Recipe from myrecipes.com
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 tablespoon chopped fresh thyme
- 1 tablespoon honey
- 2 teaspoons olive oil
- 3 garlic cloves, sliced
- 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
- 1 (1-pound) red onion, cut into 12 wedges
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 3 tablespoons chopped fresh flat-leaf parsley
Preparation
- Preheat oven to 425°.
- Place whole squashes in a roasting pan. Bake at 425° for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.
- Preheat broiler to high.
- Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
- Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.
Makes: Serves 4 (serving size: 1 stuffed squash)
Nutrition Information Per Serving- Calories: 403
- Fat: 12.6 g.
- Sat. Fat: 4.4 g.
- Iron: 3.1 g.
- Sodium: 636 mg
- Carbs: 61 g.
- Fiber: 7.1 g.
- Protein: 16.7 g.