Acorn squash is such a great dinner option for our family because it is the perfect size for two, it doesn’t take forever in the oven, and it’s got a nice, distinct flavor that both hubby and I love. Sometimes I just quarter or slice the squash, roast it with dried rosemary, and serve it over rice pilaf. This time I decided to halve the squash and make use of the perfect little pocket inside for some stuffing.
I used pre-cooked rice to make this a really weeknight-friendly meal at 30 minutes start to finish. I added lots of yummy ingredients like red onion, sausage, dried cranberries, and spinach and flavored it with fresh rosemary sprigs. Hubby and I were so pleased with how it came out – it was one of our all-time favorites! It’s an excellent option for Christmas entertaining because it’s filling, beautiful, and easy.
1 acorn squash, halved and deseeded
1 sausage, chopped (I used Tofurkey brand)
1 package pre-cooked rice (I used Uncle Ben’s packet)
1/4 red onion, chopped
3-4 mushrooms, chopped
handful baby spinach
1/4 cup dried cranberries
2 sprigs fresh rosemary
1/2 cup dairy free cheese shreds, optional
Preheat oven to 375 degrees. Drizzle olive oil and salt on the cut sides of the squash halves and place flesh side down on a baking sheet. Bake for 20 minutes or until browned and tender. Meanwhile, saute red onion in olive oil over medium high heat until soft. Add mushrooms and spinach and stir until the spinach is wilted. Next, add the sausage and the dried cranberries and cook for 1 minute. Stir in the rice along with a few drops of water and reduce heat to low. Stir occasionally until the squash is ready. Remove squash halves from oven and carefully turn over to be flesh side up. Fill with the rice mixture and top with cheese shreds if desired. Put back in the oven for another 7-10 minutes. Let cool for at least 5 minutes before serving.