One Year Ago: Honeycrisp Apple Sangria
Tonight I wanted something “Fallish” for dinner. What screams fall more than squash? I knew I had some chicken sausage and brown rice at the house so I all I needed were a few little acorn squash gems. The chicken sausage I used is my all time favorite – Al Fresco Sweet Apple with Vermont Maple. Sooooooo good. No they did not ask me to talk about their product, I wanted to share it with you because I love it so
Making this dish was super easy! Since the chicken sausage is all ready precooked all I needed to do was saute an onion and red pepper with the cut up sausage. I cooked it until it was just a little brown because I wanted to bring out all the lovely caramelized maple syrup flavor. I used the scooped out acorn squash as little bowls because I thought it was so darn cute and festive.You can also customize this recipe and use whatever meat you have on hand – Italian sausage, ground beef, ground turkey, etc. All would be tasty!
Chicken Sausage and Brown Rice Stuffed Acorn Squash
Yield: 4 squash halves
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
2 Acorn Squash
1 package precooked chicken sausage (12oz)
2 cups brown rice - precooked
1 small yellow onion - chopped
1/2 red pepper - chopped
Salt and Pepper - to taste
Preheat oven to 350 degrees.
Cut acorn squash in half and scoop out seeds. Gently rub inside with olive oil. Turn cut side down on a plate and soften in microwave for 6 minutes.
Scoop out flesh and save outer shell. Set aside both.
In large skillet drizzle some olive oil and saute onion, red pepper and precooked chicken sausage. If your sausage or meat is not precooked I would recommend cooking it first and then adding in the onion and red pepper.
After sausage mixture is browned add in precooked brown rice and scooped out acorn squash flesh. Remove from heat and stir together. Add salt and pepper to taste.
Scoop into hollowed out acorn squash shells and cook inside a 9x13 glass dish for approximately 20 minutes. Take out of oven and enjoy!