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Sausage and Rice-Stuffed Acorn Squash Recipe

   
 

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     Sausage and Rice-Stuffed Acorn Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   60 minutes

Ingredients
4 small acorn or sweet dumpling squashes (about 10 ounces each)
2 (4-ounce) links sweet Italian sausage, casings removed
1 tablespoon canola oil
1 cup finely chopped onion
1/3 cup chopped celery
1 1/2 tablespoons minced garlic
1 1/2 cups cooked brown rice
1/3 cup dried cranberries
3 tablespoons chopped fresh chives
 
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 ounce Swiss cheese, shredded (about 1/4 cup)

Instructions
Preparation 1. Preheat oven to 425°. 2. Place whole squashes in a roasting pan. Bake at 425° for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard. 3. Preheat broiler to high. 4. Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel. 5. Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.
Amount per serving Calories- 403 Fat- 12.6g Saturated fat- 4.4g Monounsaturated fat- 5.4g Polyunsaturated fat- 1.9g Protein- 16.7g Carbohydrate- 61g Fiber- 7.1g Cholesterol- 27mg Iron- 3.1mg Sodium- 636mg Calcium- 284mg


Originally Submitted
1/19/2013





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