Wednesday, November 16, 2016

Sausage and Brown Rice Stuffed Acorn Squash

I was a bit sad to pick up my CSA today, as it was the last bag for the season.  I love getting my fresh-from-the-farm veggies, and though I felt it was a bit of a challenge to figure out what to do with everything when I first started to get the CSA, now that I have a number of go-to recipes to use, I love having the produce dictate my menu.  Our CSA had an awesome crop of squash this year, so I have been working on a number of recipes to use them.  One great thing about squash is that it has a shelf life that is way longer than typical produce; if I don't use them right away, they are still great.  I love all of the flavors in this recipe, and I love that when I made it, my kids said, "You know, I really like squash!" As if they wouldn't. ;)

  • 2 acorn squash 
  • 1 lb sweet Italian sausage (bulk if you can find it, otherwise remove casings)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • large green bell pepper, chopped
  • 1 tsp thyme leaves (fresh) (or use 1/2 tsp dried)
  • 2 cups cooked brown rice (I use the microwavable bags)
  • Shaved or shredded Parmesan cheese
  1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Halve squash and remove seeds. Place squash halves, cut side up, on the baking sheet and roast for 40-45 minutes.  Meanwhile, cook rice.
  3. Brown sausage over medium heat, adding the onion, garlic, and pepper just when the sausage begins to brown.  Saute until sausage is browned and veggies are tender, add the rice and thyme.
  4. Once squash is roasted, spoon the sausage mixture into the halves until they are overflowing.  Sprinkle the Parmesan cheese over each half.  Return squash to oven and roast for another 15-20 minutes or until the cheese begins to brown slightly.

Difficulty: Easy
Time: a bit more than an hour, total
Source: adapted from

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