Chicken Sausage and Brown Rice Stuffed Acorn Squash

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!

Enjoy!!!

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Chicken Sausage and Brown Rice Stuffed Acorn Squash

Yield: 4 squash halves

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

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
Olive Oil

Directions:

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!

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22 Responses to “Chicken Sausage and Brown Rice Stuffed Acorn Squash”

  1. #
    1
    Sue — November 3, 2010 at 10:56 pm

    This looks like a new fall comfort food! Delish!

  2. #
    2
    Sue — November 3, 2010 at 10:56 pm

    This looks like a new fall comfort food! Delish!

  3. #
    3
    Emily @Cleanliness — November 4, 2010 at 7:49 am

    GORGEOUS!

  4. #
    4
    Joanne — November 4, 2010 at 12:34 pm

    Stuffed squash always sounds good to me! And that chicken sausage sounds amazing! I need to see if my local supermarket carries that brand…

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    5
    Jen_from_NJ — November 4, 2010 at 12:57 pm

    Great idea! Healthy too!

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    6
    jenn (bread + butter) — November 4, 2010 at 2:49 pm

    Perfect meal for the season. I love that you used the skin of the squash for the bowl. :)

  7. #
    7
    Blond Duck — November 4, 2010 at 4:44 pm

    That’s like the perfect autumn dinner.

  8. #
    8
    Blond Duck — November 4, 2010 at 4:44 pm

    That’s like the perfect autumn dinner.

  9. #
    9
    Megan — November 4, 2010 at 8:35 pm

    This looks like something my whole family would enjoy. Squash makes healthy, sausage makes it sinful! ;)

  10. #
    10
    5 Star Foodie — November 5, 2010 at 8:58 pm

    The stuffing with sausage and brown rice sounds delicious! A very nice seasonal dish!

  11. #
    11
    Donna — November 6, 2010 at 6:30 am

    Oh the filling sounds absolutely delicious! Comfort food at its very best, Id say!

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    12
    rebecca — November 6, 2010 at 3:00 pm

    wow this looks wonderful thanks so much for getting the app, let me know how it is on the iPad I so want one of those he he Rebecca

  13. #
    13
    Judy — November 6, 2010 at 7:17 pm

    Yumm, this looks delicious.

  14. #
    14
    Cakelaw — November 7, 2010 at 3:17 am

    What a great dish. I have always wanted to try stuffed vegetables – I think Dorie has a recipe for one as well, so it may turn out that I do soon.

  15. #
    15
    Comfy Cook — November 7, 2010 at 9:51 pm

    We are squash lovers and this is a dish that has it all. I like it like that.

  16. #
    16
    Barbara Bakes — November 8, 2010 at 9:59 am

    My local grocery store makes a great chicken sausage. I’ll have to give this a try.

  17. #
    17
    Reeni — November 9, 2010 at 10:07 am

    Stuffed squash is one of the things I look forward to fall for – love this filling! Totally delicious.

  18. #
    18
    Kimberly Beauchamp, ND — November 10, 2010 at 8:55 am

    I love this idea and it looks SO easy! Just the thing for dinner after a long day.

  19. #
    19
    girlichef — November 11, 2010 at 8:37 am

    Well, as a fan of all things Fallish, I say YUMMMMY! This sounds amazing, Brandy :D

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    20
    grace — November 12, 2010 at 5:24 am

    i’ve been seeing lots of stuffed squash lately, but this filling is simply one of a kind. tremendous dish, brandy!

  21. #
    21
    Chiara — November 12, 2010 at 6:25 am

    I was wondering what to do with some round zucchini I bought… you just inspired me! So thanks!

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    22
    Comfy Cook — November 23, 2010 at 6:20 am

    I love this recipe. It has everything for a meal in the classiest way. I am a big acorn squash fan but I usually make it sweet. This is a new way to look at it.
    Thanks for linking to Cooking Fun – Squash.

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