Wild Rice and Chicken Sausage Stuffed Acorn Squash

I’ve been doing a variety of meal delivery services in the past few months (More to come on these in another post). I originally ordered them because I got a great deal on the first week’s subscription and it took the brainwork out of cooking for half of the week. While the convenience is still a major contributing factor for why I continue, one of the other many benefits is cooking inspiration. I have have learned more about cooking techniques with specific ingredients. I have used recipe components in other ways that I thought to in the past. I have also worked on some recipes with ingredients I haven’t used at all in the past. Today’s stuffed acorn squash recipe stems from one of those experiences.

Until my delivery for my weekly meal plan, I had never cooked acorn squash before. I love all squash so it’s somewhat shocking that I’ve never just picked one up at the grocery store before to try it out! My tasting from my meal delivery recipe for this seasonal vegetable was with it simply sliced and roasted. It was sweet surprise. It’s not stringy like a spaghetti squash and the flesh is denser than a butternut squash. It was love at first bite.

I had seen so many food photos with people stuffing the squash and making a meal out of it. I decided to test this preparation out and with a little luck I invented a new weeknight meal! The recipe is great for beginners in the kitchen. It’s also a healthy dose of vegetables and protein for a balanced meal. I love the zesty flavor of the sausage paired with the savory rice and the sweet meat from the squash. It’s a complete meal all wrapped up in one.

…all for the love of the dish

Missy

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Wild Rice and Chicken Sausage Stuffed Acorn Squash

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 4 servings

Ingredients

  • 1 lb italian chicken sausage
  • 8 oz sliced mushrooms
  • 1 1/2 cups cooked long and wild grain rice
  • 3-4 cups baby spinach
  • 3 acorn squash
  • 1 shallot
  • olive oil
  • salt and pepper

Instructions

  1. Set oven to 400 degrees. Cut each squash in half, remove seeds and drizzle with oil. Bake for 50 minutes in oven.
  2. Meanwhile, cook rice (if needed and according to package).
  3. Then heat 1 tbsp oil in large pan on stovetop. Remove casing from sausage and add to pan to cook until browned. Remove sausage and put aside.
  4. Add additional 1 tbsp oil. Add minced shallots and mushrooms. Cook for about 5 minutes. Season with salt and pepper as desired. Add spinach and cook until fully wilted. Mix back in the crumbled sausage and add the wild rice.
  5. Once squash are done scoop mixture into cavity of each of the squash halves. Put back in the oven and cook for an additional 10 minutes.
  6. Ready to serve!
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