This was for two servings. It doesn't look like a lot of food, but it's filling! This was made with the rosemary mustard sausage.

SQUASH:

Preheat oven to 350 °.
Cut acorn squash in half and scoop out seeds and pulp.
Place squash halves face down on lightly oiled pan. Bake for about 45 minutes. Keep oven on to bake squash with filling.

FILLING:

About 1/2 lb lamb sausage, or any other sausage
2 c cooked wild rice
1/3 c chopped green onion
1/4 c parmesan cheese, shredded, plus another 1/4 c for topping
1 tbsp chopped rosemary
1/2 c breadcrumbs


While squash is in the oven, brown sausage and drain. Mix all ingredients including sausage in a bowl.

When squash is done, spoon filling into the squash "bowls." Be generous. Top with cheese. Bake for about 15 minutes, or until cheese is melted and filling is heated through.

I think this filling would also be excellent in mushrooms or zucchini.

Rob M. (Jul 21, 2012 at 1:38 pm)
Looks delicious Laurie, thank you! My go to acorn squash recipe is with a sweet (brown sugar / maple syrup filling), but that gets old and I don't always want something so sweet. I like this a lot more, and plenty of room to experiment with other ingredients.

Laurie W. (Jul 22, 2012 at 1:46 am)
Almost any sausage works pretty well. I would have also added a couple of chopped mushrooms if I'd had any around.

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