Sausage and Rice Stuffed Acorn Squash Recipe

Recipesfull introduces to you: Popular Recipes. (Sausage and Rice Stuffed Acorn Squash Recipe). 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!

Brief

Servings: 4

Yield: 4 servings

Sausage and Rice Stuffed Acorn Squash Recipe

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

Meat and Poultry

Directions

Step 1

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.

Step 2

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.

Step 3

Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.

Step 4

Cover dish loosely with aluminum foil more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.

Step 5

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.

Nutritional Information

Sausage and Rice Stuffed Acorn Squash Recipe

Servings Per Recipe:4

Calories: 323.5

% Daily Value *

Protein: 15.6g 31%

Carbohydrates: 40.3g 13%

Dietary Fiber: 4.4g 18%

Sugars: 6.9g

Fat: 12.3g 19%

Saturated Fat: 4.3g 21%

Cholesterol: 85.9mg 29%

Vitamin A Iu: 1461.7IU 29%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.5mg 34%

Vitamin C: 46.9mg 78%

Folate: 88.5mcg 22%

Calcium: 138.2mg 14%

Iron: 3.6mg 20%

Magnesium: 101.1mg 36%

Potassium: 1091.4mg 31%

Sodium: 392mg 16%

Thiamin: 0.5mg 45%

Calories From Fat: 110.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.