New Stuffed Squash

18 Dec

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This is another way of stuffing squash.

It is the combination of sweet and savory

You can use whatever you have in your house but this combination is a winner.

Two or three acorn or any other variety of hard shell squash.

The hard shell squash holds the stuffing better then the soft skin squash.

Two teaspoons of maple syrup for every half of squash

Salt and pepper

One diced large onion

Two cloves crushed garlic

One diced red pepper

One pound of chicken sausage but I have also used Italian sausage

One package of Knorr cheddar broccoli rice mix.

You can use any rice mix you like

I also used a wild rice mix and it was pretty good.

You should have about two to three cups of rice to one pound of sausage so the packages of rice mix are just the right size and so easy.

Wash the squash

Cut them in half and take out all the seeds.

Place the squash in one inch of hot water in a baking pan

Put the cut size facing down.

Bake at 350 degrees for about 20 minutes until the squash is cooked.

Take out of the water and set on a paper towel to absorb the water

Set aside

Take the sausage out of the casing and brown in a frying pan

Make sure you crumble the sausage to dime size pieces.

Add the onion, pepper and garlic

Cook till the onions are soft

Set aside

Cook the rice according to the package directions

Add to the sausage mixture and combine everything

Place one squash on each piece of foil

Season with salt and pepper

Spoon the maple syrup on each squash

Generously fill each squash

Wrap the foil around the squash and place in the oven at 350 degrees for 30 minutes.

Make these ahead of time, refrigerate them and serve them as a pre made supper

I made four squash and ate them during the week.

I did give some away because I wanted other people to critique them

You can add more cheese to the rice mixture if you want

I also added a diced jalapeño pepper to the pepper and onion mixture.

It was almost too hot but delicious.

 

 

 

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