How to Make Sausage and Rice Stuffed Acorn Squash - A Step-by-Step Guide

When it comes to fall cooking, there's nothing quite like the comforting combination of squash and sausage. This Sausage and Rice Stuffed Acorn Squash recipe is the perfect way to celebrate the flavors of the season while also creating a hearty and satisfying meal that's perfect for a cozy night at home.

Acorn squash, with its sweet and nutty flavor, makes the perfect vessel for this delicious stuffing. It's the ideal marriage of savory and sweet, making it a dish that's sure to pleas...

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Ingredients

  • 2 acorn squash, halved and seeded
  • 8 ounces merguez (spicy lamb) sausage, casings removed
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • ½ red bell pepper, diced
  • 3 tablespoons buttermilk or plain yogurt
  • 1 tablespoon chopped fresh mint
  • 1 egg
  • 1 cup cooked rice
  • 1 tablespoon plain breadcrumbs
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons olive oil

Information

  • Servings: 4
  • Yield: 4 servings

  • 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

    324 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 86mg
    • Sodium: 392mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 47mg
    • Calcium: 138mg
    • Iron: 4mg
    • Potassium: 1091mg