2 Servings 50 min Cook
1 Squash (4 inch dia) Squash
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1/2 Large Onions
1/2 Stalks, large (11 inches long) Celery
16 Oz Sausage
1 Large (3-1/4" dia) Apples
1 Cup Brown Rice
1/2 Tbsp Pumpkin Pie Spice
Prepare rice as per package directions; set aside.
Meanwhile, slice your acorn squash in half.
Scoop out the center, removing the seeds.
Pour about 2 tbsp of olive oil on a cookie sheet.
Season your squash with salt and pepper and lay cut side down on the cookie sheet.
Cook approximately 30 minutes, until the squash is tender and soft.
For the stuffing: Dice half of a large onion and 1 stalk of celery.
Cook in a sauté pan until soft and translucent in 1 tbsp of olive oil over medium heat.
Remove from the pan to keep from burning.
Add about 1 lb of ground sausage and brown.
Dice 1 large apple and add to the pan.
Add the onion and celery back into the pan.
Add the prepared rice to the mixture.
Season with 1/2 tbsp of pumpkin spice and salt and pepper to taste.
After your squash is finished roasting, it is time to stuff it.
Fill the centers with your stuffing mix.
Place back into your oven and roast for an additional 10-15 minutes so that the flavors meld together.