Sunday, October 3, 2010

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2

1 small acorn squash
½ cup brown or wild rice
2 sausage links, desired flavor
½ yellow onion, chopped

8-10 chopped dates
¼ cup Sherry
Toasted pine nuts

Cut squash in half lengthwise, brush with olive oil, and broil for 15 minutes. Meanwhile, cook rice according to package directions less 15 minutes.

Brown sausage, and transfer meat to another bowl. Into sausage drippings, add additional olive oil if necessary, and brown onion and garlic. Add semi-cooked rice (drain, but reserve cooking water), and stir to coat. Splash with sherry, and allow to absorb. Slowly add rice cooking water and simmer until absorbed, also stirring in chopped dates and reserved sausage. Season with spices, salt, and pepper. Stir in pine nuts. Spoon filling into squash halves and sprinkle with grated parmesan. Bake at 350 for 10 minutes.

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