Tuesday, May 10, 2005

Acorn Squash with Brown Rice and Turkey Sausage

Acorn Squash with Brown Rice and Turkey SausageAcorn Squash with Brown Rice and Turkey Sausage (Adapted from Good Housekeeping)

2 acorn squash, each cut crosswise in half and seeded
1 tablespoon olive oil
8 ounces hot Italian turkey sausage, casings removed
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups cooked brown jasmine rice
2 tablespoon chopped fresh parsley

Spray a large microwave-safe plate with nonstick spray - place squash halves, cut side down, on the plate. Place in the microwave and cook on high until fork tender, about 8 to 10 minutes. Remove and let sit until cool enough to work with.

Preheat oven to 375

In a large skillet, heat oil over medium-high. Add sausage and cook, stirring to break up the sausage, until browned. Remove the sausage and place in a large bowl. In the same skillet, reduce heat to medium and add the onions, red bell pepper, garlic, salt and black pepper. Cook until tender and lightly browned, about 6 to 8 minutes. Remove from the heat and add the mixture to the bowl with the sausage.

Scoop out squash, leaving a 1/4" thick shell. Add the squash to the bowl with sausage mixture - add the rice and parsley, mixing until well combined. Evenly divide the sausage mixture between the squash shells. Place on a large baking sheet lined with foil and bake until thoroughly warmed through, about 20 minutes.

Makes 4 servings.

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