Sausage and Rice Stuffed Summer Squash Recipe - Allrecipes.com
Sausage and Rice Stuffed Summer Squash  Recipe
  • READY IN ABOUT hrs

Sausage and Rice Stuffed Summer Squash

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2011

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 salt). My sausage was a tomato cheese sausage I removed from a casing, and sauteed with onions and the mushrooms called for. I didn't know what I was doing, bit I didn't drain the grease, I drained the extra water in the bottom of my squash baking dish, and barely left enough to cover the bottom when I added the butter (when baking the first 30min, had about 1/4" level). The rice made SO MUCH MORE than needed, so hopefully the pouch will be sufficient when you make this. I topped with mozzarella cheese, rather than adding into the rice mixture, and didn't add pecans (personal preference). I went back for more. So surprised at how delicious it is. And I was never a squash person growing up, and I went back for seconds.

 
Most Helpful Critical Review
Sep 27, 2011

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.

 

7 Ratings

Aug 25, 2011

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

 
Sep 11, 2012

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 sausage. So I made this with plain ground pork (mixed with the coriander as the recipe states), and mine turned out very bland. Perhaps it would be better if made with a flavored sausage. Also, the squash took much longer to cook than just 1/2 hour. My squash halves took one hour to cook until tender before I stuffed them and then cooked the extra 30 minutes. And the squash is still not extremely tender the way I like it to be. Will not be making this again.

 
Mar 24, 2013

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

 
Oct 03, 2012

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 is pictured.

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 1516 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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