Sausage and Rice Stuffed Summer Squash

Sausage and Rice Stuffed Summer Squash

6
SamP 0

"This is a variation on stuffed acorn squash recipe on this site; I changed enough things that it's a recipe all its own! It passed muster with my husband who doesn't like anything and my son who doesn't eat anything, so it's a winner in my house. Very good with French bread! I recommend spicy or at least medium sausage."
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Ingredients

1 h 25 m servings 506 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
  2. Bake in the preheated oven until the squash is tender, about 30 minutes.
  3. While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
  4. Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
  5. Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
  6. Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

Forgive me for my substitutions, but, my Rice Sides was not in my pantry anymore, so I made the rice from scratch (3c water/broth, 1 1/2c rice, 1c chopped celery, 1/2tsp pepper, 1/2tsp seasoning...

Most helpful critical review

Not that the recipe isn't good, but where i am from a summer squash is a small yellow crookneck squash. The photo for this appears to be a butternut squash.

Not that the recipe isn't good, but where i am from a summer squash is a small yellow crookneck squash. The photo for this appears to be a butternut squash.

Forgive me for my substitutions, but, my Rice Sides was not in my pantry anymore, so I made the rice from scratch (3c water/broth, 1 1/2c rice, 1c chopped celery, 1/2tsp pepper, 1/2tsp seasoning...

Oh... My... Goodness. This recipe is simply amazing! It would work wonders with any kind of ground meat too!! Props to the creator!!

I wish this recipe stated which flavor(s) of sausage to use. I don't imagine that all flavors of sausage go well with coriander. I live in Switzerland, where (oddly enough), you can't buy ground...

I used a spaghetti squash and Italian sausage and we loved it!

This dish has a very tasty combination of flavors. The squash took WAY longer to cook than the recipe indicated. Next time I will pre-cook the squash. I used a butternut squash, similar to what...