Acorn Squash Stuffed with Rice & Sausage Stuffing

By Paul Briand

Here's a good recipe for autumn that captures some of the texture, color and flavor of the season.

I like that the squash becomes not only part of the meal but part of the presentation too.

Ingredients

2 acorn squash, each cut crosswise in half and seeded

1 tablespoon olive oil

8 ounces of sweet (or hot) Italian sausage (casings removed if buying links)

1/2 cup chopped onion

1 chopped red bell pepper

1 garlic clove, minced

Salt, parsley and cayenne pepper to taste

2 cups cooked brown rice

Directions

1. Spray a large microwave-safe plate with a non-stick cooking spray and place squash halves -- cut side down -- on plate. Microwave on high until fork tender, about 10 minutes. Remove and let cool enough to work with;

2. In large skillet, heat oil over medium high heat and add sausage, stirring to break up and cooking until no longer pink. Remove sausage and set aside in large bowl;

3. Add onions, red pepper, garlic salt and pepper to skillet, cook until tender, about 8 minutes;

4. Remove from heat and add mixture to the bowl with the sausage;

5. Scoop out the squash, leaving about a quarter inch thick shell, and add the squash meat to the bowl;

6. Add rice and parsley to the bowl and mix until everything is well combined;

7. Evenly divide the mixture among the four squash shells. Serve warm.