Spicy Stuffed Acorn Squash

With fall comes a bounty of fall/winter squash. Acorn squash is the star of today's recipe! With it's mello flavor, it is the perfect "bowl" to serve a spicy sausage, black beans and 7 grain pilaf!  This would make a great vegetarian dish by adding in tvp/soy crumbles in place of the sausage, or just leaving it out all together.

I think I'll try playing with this in the crock pot w/out precooking the squash next time. Anyone have thoughts on this?

Spicy Stuffed Acorn Squash

Serves 4

2 acorn squash.(one for every two people)
7 grain pilaf (I used Kashi brand) (or substitute rice)
1 (15 oz) can tomatoes w/ green chili's drained
1 lb. sausage (mild or spicy) cooked, crumbled, and drained
1  (16 oz) can black beans drained & rinsed
1/4 cup shredded cheese

Cut open acorn squash across the middle so you have them like little "bowls".
Scoop out the seeds and "guts".

If "Bowls" don't sit flat, cut a small piece off the bottom so it'll sit flat.
Microwave the acorn squash for approx. 10 minutes. Remove and set aside.
Start cooking the 7 grain pilaf according to microwave directions. (or stove top but takes longer)
Cook, crumble and drain grease from sausage.
In large bowl mix together cooked sausage, 7 grain pilaf, drained beans, drained tomatoes and mix well.

Preheat oven to 350 °.
Place acorn squash on baking sheet.
Divide the sausage mixture evenly and stuff into the center of each squash.

Sprinkle with cheese.

Bake 15-20 minutes until squash is completely tender and cheese is melted.

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