"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." — SamP
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summer squash, halved the long way and seeded
1 (5.7 ounce) package
dry Cheddar-broccoli rice mix
bulk pork sausage
apple, cored and chopped
toasted chopped pecans
shredded Cheddar cheese
grated Parmesan cheese, or as needed
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.
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.
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 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.
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 is pictured.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Rice Stuffed Summer Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
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