Ingredients
- 2 acorn squash each cut top-to-bottom in half and seeded
- 1 tablespoon olive oil
- 1/2 pound pork breakfast sausage - the kind that comes in the big roll for cutting patties*
- 1 small onion, chopped
- 1 medium red pepper, chopped
- Salt and ground black pepper
- 2 cups precooked whole-grain brown rice, cooled
- 2 tablespoon(s) chopped fresh parsley leaves
Directions
- Lightly grease microwave-safe large plate; place squash halves, cut sides down, on plate (it's OK if halves overlap slightly). Cook squash in microwave oven on High 8 to 9 minutes or until fork-tender; set aside until cool enough to handle.
- Meanwhile, preheat oven to 375 degrees F. Line a pan with foil.
- In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sausage and cook until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl.
- To same skillet, add onion, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook over medium heat 6 to 8 minutes or until lightly browned and tender, stirring occasionally; add to sausage in bowl.
- With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add scooped-out squash to bowl with sausage; stir in rice and parsley until combined.
- Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.
*The original recipe called for turkey or chicken sausage, or Italian sausage, but I like it this way better
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Original recipe: Good Housekeeping
Posted by Jasmine