Ingredients

The following ingredients have 4 Servings
  • 1 medium acorn squash (cut in half and seeds scraped out)
  • 2 tablespoons olive oil (divided)
  • Salt and pepper to taste
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup cooked wild rice
  • 2 chicken sausages (thinly sliced)
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons minced fresh parsley

Instruction

  • Preheat oven to 400F. Rub inside of acorn squash with 1 tablespoon olive oil and season with salt and pepper to taste. Roast squash at 400F 30-35 minutes or until tender. Remove from oven and set aside.
  • Heat remaining olive oil in a small skillet over medium-high heat. Add onion and garlic to pan and saute, 5 minutes until lightly browned. Stir wild rice, sausage, cranberries, pecans, parsley, and salt and pepper to taste into skillet.
  • Spoon rice filling into squash boats and bake boats at 400F 10 minutes or until heated through. Enjoy!