Roasted Acorn Squash with Sausage & Almond Stuffing

Roasted Acorn Squash with Sausage & Almond Stuffing

A roasted squash is hearty enough to be a meal in itself.  You also can cut this recipe to serve two or four squash at a time.  The brown rice can be replaced with wild rice, orzo or white rice.

6 small acorn squash

Salt & pepper

3/4 pound sausage, cooked, drained

1 tablespoon cooking oil

1/2 cup diced celery

1/2 red bell pepper, diced

1/2 cup diced onion

1/2 cup chopped almonds

2 tablespoons brown sugar

1/2 cup soy sauce

2 cups brown rice, cooked

Wash each squash, cut off the top and remove the seeds. (For the squash to sit upward, you may need to trim the bottom to stabilize.) Salt & pepper the inside of the squash.  In a large skillet, heat the cooking oil and sauté the celery, bell pepper and onion until tender.  Add the cooked sausage, almonds, brown sugar and soy sauce.  Cook three minutes and add the cooked rice, mix well.  Spoon the sausage mixture into the squash. Place the stuffed squash on a baking sheet and bake at 375 for 45 – 60 minutes.  Serves 6