A while ago I was at the grocery store and I asked a guy working the produce area if they had any tomatillos. He pointed me towards squash and said the “weird vegetables” are over there. By weird he pointed me to acorn and spaghetti squash. Not weird at all to me, but I decided to take his answer as “I don’t know”.
Anywho, I’ve been thinking about acorn squash lately and thought it would actually make a super simple weeknight dinner. It has some really great flavors and was so easy. I didn’t know if it would seem like too much of one thing but we liked it. It was like hitting all the food groups in one meal.
Ingredients (for 2 people):
1 acorn squash
2 sausage links
1 cup brown rice
1/4 cup onion, chopped
2 tbs garlic, chopped
1/4 cup red wine
1/4 cup wheat germ/breadcrumbs
1/3 cup dried cranberries or dried cherries
Preheat the oven to 350 degrees.
Cut squash in half and scoop out the middle (I saved the seeds).
Roast face down in a baking dish for 20-30 minutes (or until tender when pricked with a fork).
While squash is roasting, remove the sausage from the casing and brown over medium heat with the onions.
Spoon out any grease/fat.
After 5 minutes or when the sausage is almost fully cooked, add in the rice, garlic, salt, pepper, and wheatgerm/breadcrumbs.
When fully cooked, add in the dried cranberries and stir well to incorporate the cranberries.
Remove the squash from the oven and flip the squash halves onto their skin. Spoon the filling into them.
Return to the oven for 10 minutes.
Optional: while squash are cooking rinse any seeds you saved away from the stringy part and toast in the oven.
Serve squash halves with some toasted seeds on top.
I loved this. It is so easy and quick. It felt very fall to me. The cranberries honestly make it. I think it needs the sweet/tart to contrast the savory sausage and the soft squash. I used a cup of single-serve brown rice that just needed to be microwaved. This would also be a good use for any leftover rice you wanted to use up.