Cook what you grow
Sausage-Stuffed Acorn Squash
Roasted acorn squash halves filled with browned Italian sausage, wilted greens, rice, and parmesan, then baked until the tops turn golden: each half is a dinner in its own bowl.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 medium acorn squash, halved through the stem, seeds scooped out
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups kale or chard, stemmed and chopped
From the pantry
- 1 lb Italian sausage, casings removed
- 1½ cups cooked rice · leftover rice works well
- ½ cup parmesan, grated · divided
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- salt · to taste
- black pepper