Stuffed Acorn Squash with Sausage and “Rice”

Directions

1Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon.

2Drizzle the insides with oil and brush to coat, then sprinkle with sea salt. Place squash face down on the prepared baking sheet and roast in the preheated oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squash.

3Meanwhile, heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once hot, crumble in the sausage and use a spoon or spatula to break up lumps. Cook until browned, stirring as needed, about 5-7 minutes, then remove to a plate.

4Lower the heat to medium and add another tablespoon of oil. Add the onions and cook, stirring occasionally until soft and fragrant, about 3-5 minutes.

5Add the mushrooms and garlic, then sprinkle with sea salt and pepper. Cook, stirring occasionally, 3 minutes, then stir in the rosemary, sage, thyme, and parley. Continue to cook another 2-4 minutes or until soft and fragrant.

6Stir in the cauliflower rice, and, cook, stirring occasionally, a few minutes to soften the rice, then season with sea salt, black pepper, and red pepper if desired. Add the cooked sausage back to the skillet and cook the mixture together for another two minutes to blend flavors.


7Preheat your broiler. Keep the squash on the baking sheet, face up, and fill with the stuffing mixture, piling it up to use all the stuffing. Your squash might be more or less full depending on size. Place under the broiler for 2-4 minutes or until the tops are nicely browned and sizzling.

8Remove from the oven and serve right away, garnished with more fresh herbs if desired.