Wild Rice Stuffed Acorn Squash
Tender acorn squash roasted and filled with a savory mixture of wild rice, sausage, and fresh herbs.
Ingredients
- 2 medium acorn squash about 1.5 lbs / 680g each
- 2 tbsp olive oil divided, 30 ml
- 1 lb ground sausage pork or turkey, 450g
- 1 cup cooked wild rice about 185g
- 3 cloves garlic minced
- 1/2 cup sliced green onions about 4 onions
- 1 cup chopped fresh spinach optional, about 2 oz / 55g
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Carefully cut the acorn squash in half lengthwise. Scoop out and discard the seeds and stringy parts. Brush the cut flesh of the squash with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Bake for 20-25 minutes, or until the flesh is easily pierced with a fork.
- While the squash bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it apart with a spoon, until browned and cooked through. The internal temperature should reach 160°F (71°C). Drain any excess fat.
- Add the minced garlic and sliced green onions to the skillet. Cook for 1 minute more until fragrant. If using spinach, add it now and stir until just wilted.
- Remove the skillet from the heat. Stir in the cooked wild rice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix to combine.
- When the squash is tender, remove it from the oven. Carefully flip the halves so they are cut-side up. Use a spoon to gently scoop out some of the cooked flesh to create a larger cavity if desired.
- Spoon the sausage and rice mixture evenly into the squash halves.
- Return the stuffed squash to the oven and bake for 5-7 minutes more, until the filling is heated through. Serve immediately.
Notes
Food Safety: Ensure the ground sausage is cooked to a safe internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.
Cutting the Squash: To make the squash easier and safer to cut, you can microwave it for 2-3 minutes to soften the rind slightly.
Stability: If your squash halves wobble, carefully shave a thin slice off the bottom rind to create a flat, stable base before stuffing.
Make-Ahead: The filling can be prepared up to 2 days in advance and refrigerated. Roast the squash, assemble, and do the final bake just before serving.