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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of nature's finest creations: squash. Squash appeals to most pallets and pairs well with virtually every food category. I served this with a glass of Merlot, black seedless grapes and banana-walnut-cranberry bread-a heavenly combination. Enjoy! Ingredients:
2 acorn squash |
1 tablespoon olive oil |
8 garlic cloves |
4 red peppers |
2 carrots |
1 cup spinach |
8 ounces mushrooms |
2 tablespoons sunflower seeds |
2 cups cooked brown rice |
2 sausage links (turkey -- sweet italian) |
1 teaspoon basil |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.
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