New Stuffed Squash
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
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
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.