Winter squash is so good for you, and good tasting too, especially when stuffed with chicken apple sausage and brown rice. All you need to complete this meal is a tossed green salad. The squash can be stuffed ahead, and then baked later in the day to ease meal preparation. Also, November is Diabetes Month and this recipe is diabetes friendly as it contains lean protein, fiber and complex carbohydrates.
Baked Acorn Squash with Brown Rice and Apple Sausage
Makes 4 servings
2 medium-sized acorn squash - $2.54
Meijer olive oil – on hand
4 links cooked chicken apple sausage - $3.79
1 whole onion, chopped - $.69
2 cups Meijer cooked brown rice - $.47
1 tsp. dried thyme – on hand
1/2 tsp. dried sage – on hand
1 tsp. salt – on hand
1/2 tsp. black pepper – on hand
1/2 cup Meijer shredded mozzarella cheese, (plus more for sprinkling on top) - $.58
1. Preheat oven to 375° F. Halve squash from stem to point and scoop out the pulp.
2. Drizzle a baking pan with a bit of olive oil, then place squash, cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven.
3. Meanwhile, slice sausage into bite sizes pieces and place in a large bowl.
4. Sauté onions in 2 tsps. olive oil over medium heat until softened. About 7 minutes. Add to bowl with the sausage. Toss in cooked brown rice, thyme, sage, salt, pepper and cheese. Mix well.
5. Scoop out all but ½ an inch of flesh from the squash. Place squash in the bowl with the sausage mixture and stir well. Divide stuffing between the four squash shells, mounding slightly. Top with additional cheese if desired and place on baking sheet.
6. Return pan to the oven and bake for 20-30 minutes, or until cheese is melted and filling is hot throughout. Serve immediately
Nutrition information per serving: Calories: 492, Total fat: 19g, Carbohydrate: 58g, Fiber: 11g, Protein: 26g.
Tossed Green Vegetable Salad - $1.50
Vinaigrette – on hand
Total Cost: $9.57
730 North Summit Street