Stuffed Acorn Squash
Servings: 4 servings
Ingredients
- 2 acorn squash
- ⅓ cup onion, chopped
- 1 clove minced garlic
- 1 tsp fresh chopped basil
- 2 tsp fresh chopped thyme
- 1 cup chopped shiitake mushrooms
- 1 tsp Morton's kosher salt
- 1 lb Italian sausage
- ½ cup shredded parmesan cheese
- 1 cup cooked brown rice
- flat-leaf parsley for garnish
Instructions
- Preheat the oven 400 deg F.
- Wash, halve and deseed the acorn squash. Sprinkle each squash half with a pinch of Kosher salt and set aside.
- In a large bowl, mix together the remaining ingredients.
- Fill the cavity of each squash half with the sausage mixture. Place the squash in a 9"x13" glass pan that has been oiled. Bake the squash uncovered for 45 minutes.
- After 45 minutes, uncover the squash and bake for an additional 15 minutes or until the sausage mixture is golden brown on top and the squash is tender.
- Serve with a garnish of chopped flat-leaf parsley and enjoy. This recipe serves 4.