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.
2/3 cup uncooked wild rice
1 teaspoon olive oil, divided
4 (1-lb.) acorn squashes, halved lengthwise and seeded
3/4 teaspoon kosher salt, divided
2 (3-oz.) sweet Italian turkey sausage links, casings removed
1 cup chopped yellow onion
1/2 cup chopped celery
3 ounces fresh shiitake mushrooms, chopped
1 tablespoon minced garlic
1 teaspoon fresh thyme leaves
1 (6-oz.) pkg. fresh spinach
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
Calcium 11% DV
Potassium 30% DV
Added sugars g
How to Make It
Cook rice according to package directions. Preheat oven to 425°F.
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.
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.
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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