Stuffed Acorn Squash

The cool weather has my comfort food mind in overdrive. I wanted a stuffing without bread so I started looking at recipes and put bits and pieces together and came up with this rice and sausage stuffing.

1 Acorn squash cut in half and seeded

1/2 Package of 7 grain rice cooked-microwave pouch

1/3lb Chicken italian sausage

1/4 Onion diced

3 Large kale leaves finely chopped

1/3 Apple diced

1Tbls Walnuts chopped

1Tsp Rosemary finely chopped

1 Tbls Maple syrup

1/2 Tsp of cinnamon

1/4 Chicken stock

Place the cut squash on a baking sheet and spray with olive oil cooking spray. Roast at 375 for 40 minutes. Cook the sausage with a little olive oil until almost done and add in the onion and kale. Cook until the onion and kale are tender and set aside. Put the rice in a large bowl add the sausage mixture and the rest of the ingredients except the stock. Stir to combine and then add the stock. Put the stuffing in the cooked squash and bake for 30 minutes. Top with parmesan cheese and bake 5 more minutes.

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