Tuesday, November 16, 2010

"I'm stuffed" squash

 This dish is so good it was once described as the equivalent of riding a unicorn on a rainbow alongside Neil Patrick Harris while drinking pure joy from a Lil' Jon pimp cup made of squash.


  • 1 small acorn squash cut in half  
  • 1/2 pound ground chicken sausage 
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup diced bell pepper
  • 1 Tablespoon minced garlic
  • 1/4 cup white wine
  • 1/4 cup chicken or vegetable broth 
  • 1 cup cooked rice 
  • 3 cups spinach
  • 1/2 teaspoons dried oregano
  •  1 Tablespoon chopped fresh herbs
  • Salt and pepper


Preheat the oven to 400 degrees F.

Cut the squash in half and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Set squash on a baking pan and set aside.

In a large saute pan over medium heat, brown the sausage. Remove the meat from the pan, add the olive oil and saute the onion, bell pepper, and garlic until they begin to soften. Add cooked rice, sausage, wine, broth, and spinach and continue cooking until heated through. Add herbs and salt and pepper to taste.

Cram as much of the filling into the squash halves as you can. Top off by pouring extra broth ton top of the rice mixture to fill in any holes in the filling. Bake for 1 hour or until the squash is tender. Serve extra rice filling on the side. Eat.

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