Monday, May 26, 2014

Magazines in May: Acorn Squash

I love a good "stuff-stuffed-in-acorn-squash" recipe.  I did one before here, but that one was one where all the ingredients were pre-set for me, so it was nice to be able to work with the recipe a little bit.

When I made this, I roasted the squash a smidge too long, and so it was kind of weak and collapsing under its own weight.  Since I wasn't planning to eat the skin anyway, I just scooped everything out into a bowl and ate it that way.  (Incidentally, that's the way to took it to work for lunch the next day, and it made really excellent leftovers.

I've had extraordinarily good luck with my magazine recipes (except the hot dog bites, which we won't discuss).  It's kind of made me think I should look to my magazine files more often.

Sausage and Rice Stuffed Acorn Squash
Serves 4
From Cooking Light -- December 2012


4 small acorn squashes
2 links Italian sausage, casings removed
1 Tbsp. vegetable oil
1 onion, chopped
1/3 cup chopped celery
2 cloves garlic, minced
1 1/2 cups cooked rice
3 Tbsp. green onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Parmesan cheese
1/4 cup shredded Swiss cheese

Preheat oven to 425°F.

Place whole squashes in a roasting pan and bake for 25-30 minutes, until just tender.

Remove squashes from oven and let stand for 15 minutes, then halve the squashes and scoop out the seeds.  Discard the seeds.

Preheat your broiler to high.

Heat a large skillet over medium-high heat.  Add Italian sausage to the pan and saute for 5 minutes, or until browned.  Remove the sausage from the pan and use a paper towel to wipe the drippings from the pan.

Return the pan to medium-high heat and coat with oil.  Add the onion and saute 4 minutes, stirring occasionally.  Add the celery and saute 3 minutes, stirring occasionally.  Add garlic and saute 1 minute, stirring constantly.

Stir in sausage, rice, onions, salt, pepper, and Parmesan and Swiss cheeses.

Divide the rice mixture evenly among squash halves.  

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