Sausage and Rice Stuffed Acorn Squash

Name: Sausage and Rice Stuffed Acorn Squash
Ingredients: 2 acorn squash, halved and seeded; 8 ounces merguez (spicy lamb) sausage, casings removed; ½ teaspoon salt; ½ teaspoon ground cumin; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground cinnamon; ½ red bell pepper, diced; 3 tablespoons buttermilk or plain yogurt; 1 tablespoon chopped fresh mint; 1 egg; 1 cup cooked rice; 1 tablespoon plain breadcrumbs; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 2 teaspoons olive oil

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Servings: 4

Author : Chef John

Instructions

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Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.

Step 2

Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.

Step 3

Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.

Step 4

Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.

Step 5

Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.

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