Wild Rice Sausage + Cranberry Acorn Squash Boats
Tender roasted acorn squash boats are stuffed with a flavorful wild rice and sausage filling for a stunner fall side dish that goes great with roast chicken or turkey.
Servings 4 servings
- 1 medium acorn squash cut in half and seeds scraped out
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup cooked wild rice
- 2 chicken sausages thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons minced fresh parsley
Preheat oven to 400F. Rub inside of acorn squash with 1 tablespoon olive oil and season with salt and pepper to taste. Roast squash at 400F 30-35 minutes or until tender. Remove from oven and set aside.
Heat remaining olive oil in a small skillet over medium-high heat. Add onion and garlic to pan and saute, 5 minutes until lightly browned. Stir wild rice, sausage, cranberries, pecans, parsley, and salt and pepper to taste into skillet.
Spoon rice filling into squash boats and bake boats at 400F 10 minutes or until heated through. Enjoy!
Calories: 456kcal | Carbohydrates: 46.3g | Protein: 14.1g | Fat: 25.7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 21g | Cholesterol: 24mg | Sodium: 220mg | Fiber: 6.4g | Sugar: 2.6g