Baked Squash with Apples & Chicken Sausage

Yields4 Servings

Ingredients
 2 medium-sized acorn squash
 2 tbsp olive oil (divided)
 3 links precooked apple-chicken sausage, sliced into bite-sized pieces
 1 small sweet onion, chopped
 2 small Michigan Apples*, cored, peeled and chopped*Apple suggestions: Braeburn, Cortland, Empire, Gala, Ida Red
 1 cup cooked brown rice
 1 tsp dried thyme
 ½ tsp dried sage
 ½ tsp ground black pepper
 ½ cup shredded park skim mozzarella cheese, plus 1/4 cup for sprinkling on top)

Directions
1

Note: The squash can be stuffed ahead and baked later in the day and this recipe can easily be cut in half if needed.

Preheat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with a knife & microwave for 2 minutes first).

2

Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven and let cool.

3

Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper and cheese in a large bowl.

4

Scoop out all but 1/2 inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing between the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.

5

Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.

Source: MI Apple Committee

Ingredients

Ingredients
 2 medium-sized acorn squash
 2 tbsp olive oil (divided)
 3 links precooked apple-chicken sausage, sliced into bite-sized pieces
 1 small sweet onion, chopped
 2 small Michigan Apples*, cored, peeled and chopped*Apple suggestions: Braeburn, Cortland, Empire, Gala, Ida Red
 1 cup cooked brown rice
 1 tsp dried thyme
 ½ tsp dried sage
 ½ tsp ground black pepper
 ½ cup shredded park skim mozzarella cheese, plus 1/4 cup for sprinkling on top)

Directions

Directions
1

Note: The squash can be stuffed ahead and baked later in the day and this recipe can easily be cut in half if needed.

Preheat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with a knife & microwave for 2 minutes first).

2

Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven and let cool.

3

Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper and cheese in a large bowl.

4

Scoop out all but 1/2 inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing between the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.

5

Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.

Baked Squash with Apples & Chicken Sausage