Sausage, Wild Rice, and Mushroom Stuffed Acorn Squash
Ready for fall flavors to hit your plate? You’ll want to add this savory and delicious Sausage, Wild Rice, and Mushroom Stuffed Acorn Squash recipe to your menu!
Servings 2
Ingredients
- Small acorn squash cut in half with seeds scooped out
- 1/2 lb. or less sweet Italian ground sausage I used Hatfield
- 1 cup brown & wild rice mix cooked
- 1 large clove garlic chopped
- 3/4 cup fresh baby spinach leaves
- 1/4 cup baby bella mushrooms chopped
- Extra virgin olive oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes shredded Parmesan cheese, fresh thyme leaves
Instructions
- Preheat oven to 400 degrees. Line a small baking sheet with foil.
- Brush the inside of the acorn squash with olive oil and place cut side down onto the prepared baking sheet.
- Bake for 30 minutes, or until the squash has softened and turned golden brown around the edges. While the squash is baking, begin preparing the filling.
- Heat a large skillet over medium. Add the ground sausage to the skillet and cook.
- Once the sausage is cooked completely, add in the garlic and cook until fragrant.
- Stir in spinach, mushrooms, and rice. Cook until spinach has wilted and mushrooms have softened, just a few minutes.
- Season with salt and pepper. Then, spoon the mixture into each acorn squash half.
- Reduce oven heat to 350 degrees and place the squash back into the oven. Cook for another 8 minutes.
- Remove squash from oven and serve with a sprinkle of red pepper flakes, Parmesan cheese, and fresh thyme leaves.