From the kitchen at Nostalgia Farms
Stuffed with sausage, celery, onion and rice, then served up in a tasty acorn squash, it’s a meal that’s both tasty and beautiful.
Ingredients
2 small acorn squash
1/2 pound pork sausage
1/4cup chopped celery
1/4 cup chopped onion
1 tablespoon butter
1tablespoon flour
1 cup milk cup milk
3 cups cooked rice
1 tablespoon chopped fresh parsley and sage
Salt and pepper
Freshly grated Parmesan cheese
Directions
1. Cut squash in half crosswise: remove and discard seeds and membranes. Place squash, cut side down, in a 9×13-baking dish. Pour water into baking dish to depth of ½ inch. Bake, uncovered, at 375 degrees for 40 to 45 minutes or until tender. Remove from oven; drain well. Set shells aside.
2. Meanwhile brown sausage in a medium skillet over medium heat; drain reserving 1 tablespoon of sausage fat in pan.
3. Add butter to pan and cook onion and celery until tender. Stir in flour and cook for 1 minute.
4. Stir in milk and cook until bubbly, add salt and pepper to taste.
5. Add cooked sausage and rice to pan and warm through. Stir in chopped fresh herbs.
6. Spoon into reserved shells. Place in an ungreased baking dish. Top with Parmesan cheese.
7. Bake, uncovered, at 375 degrees for 10 minutes or until thoroughly heated. Leaving the squash still in the serving dish you can scoop and eat along with the rice stuffing for a warm creamy main dish served with a late winter salad.
