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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another cute recipe using the squash as a bowl. This is a main dish, but if you want to use as a side dish just omit the meat (or leave it in if you like). Ingredients:
1 lb maple sausage or 1 lb regular pork sausage |
2 (2 lb) acorn squash |
1 cup cooked rice |
1/2 cup dried cranberries |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon black pepper |
1 (10 3/4 ounce) can condensed chicken broth, divided |
Directions:
1. Preheat oven to 350°F Grease 11×7-inch casserole; set aside.
2. Crumble sausage into skillet; cook and stir over medium-high heat until brown. Remove from heat and drain off drippings.
3. Meanwhile, pierce both squash in several places using sharp knife. Microwave at HIGH 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut 1/2 inch off top and bottom of each squash. Cut each squash horizontally. Remove seeds and membrane. Place rings into prepared casserole.
4. Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.
5. Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.
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