I love a good “stuff-stuffed-in-acorn-squash” recipe. I did one before here, but that one was one where all the ingredients were pre-set for me, so it was nice to be able to work with the recipe a little bit.
When I made this, I roasted the squash a smidge too long, and so it was kind of weak and collapsing under its own weight. Since I wasn’t planning to eat the skin anyway, I just scooped everything out into a bowl and ate it that way. (Incidentally, that’s the way to took it to work for lunch the next day, and it made really excellent leftovers.
I’ve had extraordinarily good luck with my magazine recipes (except the hot dog bites, which we won’t discuss). It’s kind of made me think I should look to my magazine files more often.
Sausage and Rice Stuffed Acorn Squash
Serves 4
From Cooking Light — December 2012
