Today we are taking a tiny break from crockpot recipes to share this Sausage and Rice Stuffed Acorn Squash Recipe! The perfect fall dinner!
I love when the grocery store has cute pumpkins, squash, and gourds in stock. I use them to decorate our mantle for the Fall. So easy to use for decorations plus you can make delicious recipes with them so that is a win-win. If you are running out of ideas for dinner you can just steal produce from the mantle. lol!
Delicious Sausage and Rice Stuffed Acorn Squash Recipe! So easy to make, great for family dinners, easy to make vegetarian, paleo or vegan!
Sausage and Rice Stuffed Acorn Squash Recipe
- Cut the squash in half and place cut side down in a large pan. Add a bit of water at the bottom of the pan and cover with foil. Bake at 350 for 40 – 45 minutes or until a fork goes into the squash with ease.
- Alternatively, you can place the squash face down in a large non-metal plan and cover with plastic wrap. Place in the microwave for 8 – 10 minutes on high or until a fork goes into the squash with ease.
- Let the squash cool to finger touch. With a spoon, scrape all the stringy bits and seeds out of the center of the squash. Discard these insides and set aside.
- In a frying pan, begin to brown the sausage. Add the bacon, garlic, chili flakes and paprika and fry until ¾ cooked.
- Add the onion and celery to the sausage mixture and sauté for 5 minutes over med/low heat.
- Add the rice to the mixture and continue to sauté for 5 – 8 minutes.
- If the oven is not on at this point, begin heating it to 350.
- Using a large spoon, stuff the rice mixture into the cavity of the squashes, heaping it into a small mound.
- Place them on a parchment-lined baking pan
- Sprinkle with a tablespoon of shredded parmesan each
- 10 Bake in the oven for 15 – 20 minutes or until the parmesan is melted and browned and the ingredients are warmed through. Cut each half section of squash in half again to serve. Some of the filling may topple out, but simply mound it on each section of the squash.