Easy Stuffed Acorn Squash

This is a highly adaptable recipe to whatever you like and whatever you have on hand. It is simplified (and sped up) from most of the recipes I came across. Pre-microwaving the squash is a big time saver. Also, I think you can easily expand the recipe. I originally made it with 2 cups rice and it made enough stuffing for at least 3 servings. If you don’t like so much squash, then quarter the squash and mound the stuffing in the curvature.

Easy Stuffed Acorn Squash

Start to table time: about 30 minutes

1 acorn squash, cut in half, seeded
½ lb pork sausage
1 cup prepared rice (any type-white, brown, long grain, whatever you like, even couscous)
1 T diced onion
1 T diced celery
1 T chopped nuts (I used pecans; slivered almonds and pinons would probably also be good)
1 T dried cranberries (or raisins, or dried chopped apricot)
Salt and Pepper
butter or margarine
cheese (optional)

1. Preheat oven to 350’F.

2. Cut and seed acorn squash. Place cut side down on a microwaveable plate with a little water on it, cover with plastic wrap or lid and microwave 7-8 min on HI. (I used my Sensor Cook for “Hard Vegetables.”)

3. Meanwhile, brown sausage in medium sized skillet. While meat is cooking, dice celery and onion; chop nuts.

4. Once the meat is browned, remove from skillet and add onion and celery, sautéing in remaining drippings (approx 2 minutes).

5. Return meat to skillet. Add nuts, dried fruit, and rice. Salt and pepper to taste.

6. Take the squash from the microwave and place cut side up on a cookie sheet or Pyrex dish. Baste the squash with margarine, leaving a little excess in the well. Fill the squash cavity with the rice stuffing, mounding on top. Sprinkle with shredded cheese, if desired.

7. Bake until heated through and/or cheese is melted and browning (~10 minutes). This allows flavors to meld.