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Chicken Sausage & Rice Stuffed Acorn Squash

  1. Preheat oven to 400F.  Spray squash with olive oil spray and season well with salt and pepper.  Place cut-side down on a baking dish.  Roast for 20 minutes.  Flip squash and roast another 20 minutes, until flesh can be easily pierced with a fork.
  2. While the squash roasts prepare the stuffing.  Heat olive oil in a large skillet over medium heat.  Add diced onion and saute about 3 minutes, until starting to soften.  Add garlic and cook 1 minute.
  3. Add sliced sausage and spinach.  Cook about 3 minutes until spinach is wilted and the edges of the sausage are starting to brown.
  4. Add in the cooked rice, water, and seasonings.  Heat through until water has evaporated.  Add salt/pepper to taste.  Stir in cranberries.
  5. Divide mixture between the 4 squash halves.  Return to oven for an additional 5 minutes.  Serve and enjoy!

Makes 4 servings