A sweet and savory combination of Italian turkey sausage, red pepper, onion, brown rice and acorn squash.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Adapted from Good Housekeeping Acorn Squash with Brown Rice and Turkey Sausage
Ingredients
2acorn squashabout 2 1/2 pounds, halved and seeds removed
1tbsp.olive oil
1/2lb.ground Italian turkey or chicken sausagesweet or hot
1tsp.dry Italian seasoningoptional
1/2tsp.crushed fennel seedoptional
1small onionchopped
1medium red pepperchopped
Kosher salt and freshly ground black pepperto taste
1package precooked whole-grain brown rice
1tbsp.chopped fresh parsley leaves
1tbspchopped fresh basilor you can use 2 tbsp or parsley
Shredded or shaved Parmesanoptional
Instructions
Lightly grease a microwave-safe dish; place squash halves, cut sides down in the dish. Cook squash in microwave on High 8 to 9 minutes or until fork-tender; set aside until cool enough to handle.
While the squash is cooking, heat oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray.
In a nonstick skillet, heat oil over medium heat and cook sausage, Italian seasoning and fennel seed until sausage is browned, while crumbling it into small pieces. Remove sausage and place in a large bowl.
Add a little more oil if needed. Add onion and red pepper, season with salt and pepper, and cook over medium for 6 to 8 minutes, stirring occasionally. Tip: I covered the pan for the last few minutes to help soften the veggies. Add cooked vegetables to the bowl.
Scoop out squash, leaving 1/4-inch-thick shell. Add scooped-out squash to bowl with sausage, vegetables, parsley and basil (if using.) Stir in rice, combining all ingredients (it is unnecessary to heat rice as label directs.)
Spoon sausage mixture into squash shells; tent with foil, and place in prepared pan. Bake for 20 minutes or until heated through. If adding Parmesan, add during the last few minutes. Top with additional chopped herbs, if desired. Enjoy!