Western Rice Mills | Rice Distributor | Global Food Supplier
  • Home
  • About
    • History
  • Markets
    • Wholesale
    • Private Label
    • Export
    • Retail/Consumers
  • Shop Online
  • Products
    • Organic
    • Texana
  • News
  • Contact
  • Home
  • About
    • History
  • Markets
    • Wholesale
    • Private Label
    • Export
    • Retail/Consumers
  • Shop Online
  • Products
    • Organic
    • Texana
  • News
  • Contact
Recipes

Rice Recipe: Stuffed Acorn Squash with Sausage and Rice

 
Recipe Category: Side Dish
Stuffed Acorn Squash with Sausage and Rice
Stuffed Acorn Squash with Sausage and Rice

Cooking Instructions

Extremely versatile and appropriate for Thanksgiving or Christmas gatherings alike, Rice Stuffed Acorn Squash can be served as a mouth-watering rustic main or a beautiful side to complement your holiday spread.

The combination of feta cheese and sausage delights the palate with a savoury finish with every bite. It’s also a delicious comfort food on a crisp, fall day.

Heat oven to 400 F (200 C).

Rub cut squash all over with oil – including the skin – and place cut side down on a parchment-lined rimmed baking sheet. Bake in oven until tender while preparing filling, about 30 minutes. Remove from oven and cool slightly before turning over.

In deep skillet, brown sausage meat, breaking meat into small pieces with the back of a wooden spoon. Transfer to plate. Add onion and red pepper to the skillet and cook until onion is tender and browned, about 7 minutes.

Stir in rice and cook until rice is coated, about 2 minutes. Stir in broth, scraping any brown bits from the bottom of the pan.

Bring to boil, reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 45 minutes. Stir in sausage, parsley and crumbled goat cheese and divide rice mixture evenly over the squash, packing slightly.

Return to oven until heated through, about 15 minutes. Serve with a crisp green salad.

Makes 4 servings.

Ingredients

2 acorn squash, halved and seeded
1 tbsp (15 ml) olive oil
1/2 lb (225g) gluten-free turkey sausage, casing removed
1 onion, finely chopped
1 red pepper, finely chopped
1 cup (250 ml) cooked U.S. brown rice
2 cups (500 ml) gluten-free chicken broth
1/4 cup (50 ml) fresh chopped parsley
2 oz (60 g) crumbled goat cheese

Nutritional Value

PER SERVING: about 480 cal, 22 g pro, 14 g total fat (5 g sat fat), 68 g carb, 7 g fibre, 55mg chol, 490mg sodium. %RDI: iron 20%, calcium 15%, vit A 100%, vit C 240%

Variation: Make this a vegetarian option by replacing the turkey sausage with dry red lentils. Just add the rinsed lentils to the onions and peppers and proceed as directed.

Tip: Adding some chopped nuts on top adds great flavour and crunch.

Source: www.riceinfo.com
Servings: 4
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

Picture

qUICK cONTACT

Western Rice Mills Ltd
1059 - 11111 Twigg Place,
​Richmond, BC
V6V 0B7
Canada

SEE MAP
CONTACT BY EMAIL
Phone:
1-604-321-0338

​Fax:
​1-604-321-0331
Hours:
M-F 9AM to 5PM
​SEE HOLIDAY HOURS

Quick Page Links

HOME
HOMEPAGE​

​ABOUT 
ABOUT US​
​
HISTORY
OUR MARKETS
MARKETS

WHOLESALE
​PRIVATE LABEL
​
EXPORT

RETAIL CONSUMERS
PRODUCTS
ALL RICE PRODUCTS
​
​TEXANA
ORGANIC 
ORGANIC FOODS

ORGANIC RICE
ORGANIC QUINOA
ORGANIC LENTILS
ORGANIC PULSES
CONSUMERS
​
WHERE TO BUY
​
SHOP ONLINE

NEWS LINKS
NEWS 
​
COMPANY NEWS
​BLOG
RESOURCES
​COOKING TIPS & IDEAS
RECIPES
RICE RECIPES
QUINOA RECIPES
LENTIL RECIPES

ARTICLES & POSTS
VIDEOS
Certification
​Western Rice Mills Ltd
​
A Global Rice Company
Established in 1964, British Columbia (BC), Canada
Foods Supplier | Rice Importer | Rice Distributor
Copyright © 2020 All rights reserved.
Picture
Digital Marketing/Web Design by Privilege Digital Media