Add to Recipe Box
Go to Collections
Stuffed Acorn Squash
Perfect for a light fall dinner
- 4 medium acorn squash cut in half and seeds removed
- 1 cup cooked brown jasmine rice
- 6 oz sweet Italian sausage meat
- 1 cup baby spinach
- Pinch red pepper flakes
- 1/4 cup roasted pine nuts or soy nuts
- 1/4 cup grated Parmesan cheese
- 2 tbs water
- Salt and pepper to taste
Preheat oven to 425F/220C. Line a baking sheet with parchment. Brush cut sides of squash with oil. Place squash cut side down on prepared sheet and bake for 30 minutes or until squash is just tender. Do not overcook. Remove from oven but keep oven running.
Meanwhile brown sausage meat in a large skillet over medium heat until no pink remains. Add spinach, red pepper flakes and water. Cook until spinach is wilted; remove from heat and add the rice, cheese and pine nuts. Add salt and pepper to taste.
Divide rice mixture evenly between squash halves. Return to oven and bake for about 10 minutes or until heated through.
Serving: 1squash half | Calories: 459kcal | Carbohydrates: 58g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 428mg | Potassium: 1716mg | Fiber: 8g | Sugar: 1g | Vitamin A: 2339IU | Vitamin C: 50mg | Calcium: 231mg | Iron: 4mg