Stuffed Acorn Squash

• 2 large acorn squash

• 1 lb hot turkey Italian sausage

• 2 cups wild rice/brown rice, cooked

• 1/2 onion, diced

• 1/2 large apple, diced

• 1/4 tsp sage

• 1 tsp fresh thyme

• 1 1/2 tbsp butter, melted

• 1 tbsp garlic, diced

• 1 celery, finely diced

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp pepper

• Salt & pepper to taste

• Parmesan, Shredded for topping

1. Preheat oven to 400 degrees

2. Cut acorn squash in half, lengthwise.

3. Scoop out the seeds with a large spoon and put in large cast iron or sheet pan.

4. Mix melted butter and sage together. Using pastry brush, spread the butter mixture out evenly between the 4 pieces. Sprinkle salt and pepper on each piece.

5. Place in oven and cook for 30-40 mins or until fork can pierce through the squash

6. While squash is cooking, heat large sauté pan on medium high heat and add oil.

7. Cook sausage until no longer pink.

8. Remove sausage to a bowl and set aside.

9. In the same sauce pan, Add onion, celery and garlic. Cook for about 3 mins.

10. Add apple and cook another 2 mins. Add thyme, salt and pepper. Stir to incorporate.

11. Add your cooked sausage and rice.

12. Using a large spoon, dish out your mixture to each squash piece.

13. Top each squash with parmesan and place in oven for 15 mins.

14. Remove and enjoy!

Note/Quick Tips:

• To make it vegetarian, you can leave out the sausage and add more apple and more rice.

• You will most likely have a little left over, you can eat that on the side or save for later.

• You can leave out the rice or add white rice if you would like.