Sausage, Apple & Cranberry Stuffed Acorn Squash with Orange Infused Brown Rice Medley

Serves 4


2 small acorn squash, halved, with seeds and pith removed
4-5 T lite olive oil
½ lb mild Italian breakfast sausage
1 large Fuji apple cut into cubes
1/3 C craisins
¼ C thinly sliced sweet onion
1 C brown rice medley
1 1/3 C orange juice
¾ C chicken stock
¼ C white wine
3 C fresh spinach
2 T fresh thyme leaves
½ t high quality curry powder
Salt and pepper to taste.


  • Preheat oven to 375 degrees F. In a baking dish place the four halves of squash with cut side up. Spread all sides evenly with about 3 T of oil, and salt and pepper generously. Bake for about 50 minutes or until knife inserted pushes in easily and the flesh is tender. Don’t overcook. While squash is cooking add the rice to the 1 Co range juice and¾ C stock and bring to a boil.
  • Cover and turn very low and cook for about 50 minutes. Follow direction of package. Some brown rice medleys need different ratios of liquid or longer cooking times. Bring a large saucepan to a high heat and add the 2 T oil. Add the sausage and cook until almost done, breaking it up as you cook it. Add the apple and onion,and the thyme,stirring to wilt the onion and cook it.
  • Add the 1/3 C orange juice to deglaze, add the craisins and stir until juice has reduced. About 4 minutes. Now add the rice to the saucepan, add the wine and let simmer for about 5 minutes. Remove cover, add the spinach and stir until it is warm and wilts. Remove squash from oven. Spoon in the rice mixture into the cavity, and serve!!!

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