Stuffed Acorn Squash
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Chef Brian Tucker, Richland Community College
3 Acorn Squash
1 Tbsp Olive oil
Salt and Pepper
1/2 lb Italian Sausage, crumbled
1 medium Onion, diced
2 Carrots, diced
1 rib Celery, diced
4 cloves garlic, minced
1 cup cooked Rice
1 tsp Dried Basil
1 tsp Dried Oregano
1/2 cup Parmesan Cheese, shredded
1/2 cup Panko Bread Crumbs
1. Preheat oven to 375 F
2. Cut the Acorn squash in half lengthwise, giving you two equal sides. Scoop out the seeds and rub the flesh with olive oil. Season with salt and pepper. Place the squash cut side down on a baking sheet and cook in the oven until tender, about 30 minutes.
3. Meanwhile cook the sausage in the olive oil until fully cooked and no longer pink. Remove the sausage from the pan and add the onions, celery, carrot and garlic to the pan. Cook over medium heat until the vegetables start to get tender.
4. Mix the sausage, rice and seasonings in to the vegetable mixture. Allow to cool slightly and mix in the cheese.
5. Spoon this mixture into the open cavities of the roasted acorn squash. Top with bread crumbs and extra cheese if desired. Bake in the oven 10 minutes to brown the bread crumbs.
This recipe aired October 7, 2013.