Saturday, October 31, 2009

Acorn Squash Stuffed with Sausage Apple Pilaf

Squash stuffed.

I made this recipe up on the fly for dinner a few nights ago. It turned out even better than I had hoped.

2 medium-sized acorn squash, cut in half and seeds removed
1 cup of brown rice
2 cups water
2 tbsp olive oil
1/2 white onion, diced
1 large apple, peeled, cored and diced
1 lb sausage, removed from casing (LN: Italian or herb will do. I used Sage Sausage I picked up at the Farmer's Market)

Preheat the oven to 400 degrees. Brush the faces of the acorn squash with some olive oil and place face down on a cookie sheet. Bake for 45 minutes or until a fork inserted into the squash comes out easily.

While the squash is cooking, place 1 cup of brown rice and 2 cups of water in a saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for 45 minutes or until rice is tender. (LN: Note, you can also do this in a pressure cooker and it will take half the time)

When there's about 15 to 20 minutes remaining on the rice, cook the sausage in sautee pan until browned. Add in the onion and apples and cook until soft. Remove from heat. Once the rice is cooked, mix the sausage/vegetable mixture into the rice. Once squash is done, remove the cookie sheet from the oven and carefully transfer a half squash to a place. Fill the center of the squash with the pilaf mixture.

Serve immediately.

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