Its fall and that means squash is out and ready for the picking. I personally had never had acorn squash before, but decided to try it out. It has a similar flavor to a sweet potato but not as dense.
This recipe is super easy, cheap and delicious! I literally can’t get enough of this and will probably be making this agian here soon.
- 1 acorn squash
- 1 package of mild breakfast sausage
- 2 cans of chili ready tomatoes (tomatoes with green peppers)
- 1 small sweet onion
- 1 glove of garlic
- 1 cup of brown rice
- 1 cup of italian blend cheese
- italian bread crumbs about 1 cup and 1/2
- 3 tbsp of butter
- about 3 tbsp of olive oil
- Salt, pepper, garlic powder and some garlic salt, dried tarragon (or italian seasoning is fine also)
- a little chopped parsley for garnish
- Preheat your oven to 400 degrees.
- Cut your acorn squash in half, scoop out seeds. Spread olive oil on the inside of the both sides of the acorn squash, then salt n pepper evenly.
- Put squash on tin foil inside a casserole dish or a baking sheet–place in oven and cook for 40-50 minutes. The squash should be easily pierced with fork and tender–when ready.
4. At about 20 minutes, chop onion and mince garlic. Put in skillet and add in sausage. Cook on medium until sausage is cook, season with garlic powder adn salt n pepper.
5. Cook cup of rice as instructed.
6. When rice is ready add rice and cans of tomatoes to sausage filling, cook on low as the squash is finished cooking.
7. When squash is ready, scoop out of shells, chop and add to the skillet.
8. Season your filling and squash to your liking.
9. Pour ingredients into a medium casserole dish, sprinkle cheese over top and then your bread crumbs.
10. Melt butter in microwave until its liquid, pour over bread crumbs. Sprinkle a little garlic salt evenly over top of casserole.
11. Place casserole in oven and cook for about 20 minutes until the top is crispy.
12. Serve and enjoy!