Hillshire Farm® Smoked Sausage Stuffed Acorn Squash
Get festive for fall with this easy weeknight meal of tender acorn squash boats brimming with smoked sausage, brown rice, herbs, and Parmesan.
Make it with
Ingredients
1 package Smoked Sausage (halved lengthwise and cut crosswise into 1/2-inch pieces)
2 1 to 1 1/4-pound acorn squash
4 tablespoons tablespoons water, divided
1/2 8.8-ounce pouch cooked whole grain brown rice (1 cup)
3/4 cup finely shredded Parmesan cheese, divided
2 teaspoons snipped fresh sage
1 teaspoon snipped fresh thyme
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
Directions
- Cut sausage in half lengthwise then cut crosswise into 1/2-inch pieces.Set aside. Cut squash in half lengthwise; remove and discard seeds and strings.
- In a 2-quart baking dish, arrange two squash halves, cut sides down; add in 2 tablespoons of the water. Cover with vented plastic wrap. Microwave 7 to 10 minutes or until squash is just tender; keep warm. Repeat with the remaining squash halves.
- Meanwhile, in a large skillet, cook sausage over medium-high heat for 6 minutes or until browned, adding rice, 1/2 cup of the cheese, sage, thyme, and black pepper the last 2 minute of cooking.
- To serve, fill squash halves with sausage mixture. Sprinkle with remaining 1/4 cup cheese and drizzle with balsamic vinegar.
