Kale and Sausage Multi-Grain Stuffed Acorn Squash

Makes 4 Servings


2 each acorn squash, cut in half, seeded
4 Tbsps extra virgin olive oil, divided
1/2 lb Italian sausage links
1 each onion, diced
1 each rib of celery, diced
2 each garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 lb kale, washed and cut into bite-sized pieces
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, stemmed and chopped
1/2 cup dried cherries
1 bag Minute® Rice and Quinoa, uncooked
1 tsp salt
1 tsp freshly ground black pepper
1/3 cup grated Parmesan cheese


Preheat oven to 400°F.   Drizzle each squash half with 1/2 tablespoon oil.  Place cut side down, on a foil lined baking sheet and roast 40 to 45 minutes, or until squash is tender. Prepare rice according to package directions.   Meanwhile, heat a large skillet and add remaining oil.  Add sausage, removing casing if necessary, and brown.  Add onion, celery, garlic and red pepper flakes.  Cook 2 to 3 minutes, until onion is translucent. Add kale and cook an additional 2 to 3 minutes, until kale is wilted.  Remove pan from heat and stir in thyme, rosemary, cherries and rice.  Season with salt and pepper to taste.   Scoop rice mixture into cooked squash halves.  Sprinkle with Parmesan cheese. Bake 10 to 12 minutes, until topping is light golden brown.  Serve with any extra stuffing.