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Stuffed Acorn Squash
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Stuffed Acorn Squash

This is a satisfying and delicious dinner entrée. I have made it both with sausage and the vegetarian version. Great for using up leftover rice.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 1/2 cup cooked sausage optional I like andouille.
  • You can substitute 1 cup of chopped mushrooms and/or beans for vegetarian.
  • 1 acorn squash
  • Olive oil
  • 4 medium kale leaves stems stripped and chopped, or equivalent greens of choice
  • ½ cup chopped bell pepper
  • 1/3 cup chopped onion or leek
  • 3-4 minced garlic
  • 1 tsp. thyme
  • 1 tsp. red pepper flakes
  • 1 cup of cooked rice
  • Salt and pepper to taste
  • Shredded parmesan or Manchego cheese
  • Chopped parsley or cilantro for garnish

Instructions

  1. Preheat oven to 375 degrees. Cook the squash. (See above.) In the meantime, brown sausage, using oil if necessary, in a skillet. Remove. Add enough oil to coat the bottom of the skillet and sauté chopped kale stems, onions, bell pepper, thyme, and red pepper flakes until softened. Add chopped kale leaf, rice, cooked sausage, and garlic and sauté over medium heat for 2-3 minutes. Season with salt and pepper.
  2. Take acorn squash out of oven, cut in half and remove the seeds. Salt and pepper the cooked squash. Stuff the openings with the sausage/rice mixture, top with cheese and put back in the oven for 10 minutes at 350. Top with parsley or cilantro and enjoy!