Photo: Jennifer Causey
Active Time
45 Mins
Total Time
1 Hour
Yield
Serves 8 (serving size: 1 stuffed squash half)

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

How to Make It

Step 1

Cook rice according to package directions. Preheat oven to 425°F.

Step 2

Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.

Step 3

Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.

Step 4

Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.

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