Stuffed "Fall Tasting" Acorn Squash

 This meal is a way to use your left over side dish from Thanksgiving. I also added the left over cranberry/orange/nut salad to my rice before stuffing my halved acorn squash.  Wild Rice gives it that Fall taste and the little crunch.

If you like to scrape out the seeds before hand you can, however the smaller ones tend to sink in the middle. You can remedy this by simply pushing gently in the middle squash side up to make the scooped out hole easier to fill.

I used infused herbs province Olive Oil. I get mine  from Orodioilva.com



Ingredients

3 Acorn Squash

Olive Oil

4 green onions sliced

3/4 pound Italian sausage

2 Tbsp butter

1 cup sliced mushrooms

3 cloves garlic minced

1tsp ea orégano and thyme

1 cup wild rice

2 cups chicken broth

left over cranberry salad (recipe at bottom)

Slice Acorn Squash in half tip to tip, you can either leave seeds in to help with not collapsing the squash when baking, or scoop out before baking. Pierce outside skin a couple of times.Drizzle Olive Oil on each squash and rub gently inside and out.  

Bake at 400 degrees for 30-40 minutes depends on the size of the squash, they are ready when fork tender. Remove from oven and let cool for about 10 minutes. Then simply scoop out.

Reduce oven to 375 degrees

Cook sausage with 2 Tbsp butter, remove from pan and leave the drippings. Sauté mushrooms and garlic just until fragrant add more butter if needed. add the wild rice and herbs, cook about 5 minutes. Pour chicken stock in pan, cover and simmer for 30-40 minutes, keep a watch as the stock might evaporate, the rice needs to be tender so test,  it should be to the texture you like. Mix sausage, green onions and cranberry salad.  

Optional sprinkle with mozzarellas 

Fill each squash half and bake for 15-20 minutes. Serve

Cranberry salad**My mom's recipe 

Ingredients

1 6oz Strawberry Jell-o 

1 1/2 cups boiling water

1 Tbsp orange rind

1 can jellied cranberry sauce with berries

2-oranges diced , pith removed, mix tangerine and orange if you like

2/3 cups chopped walnuts


Dissolve gelatin in boiling water, add cranberry sauce that has been broken up, and orange rind blend well.  Place in refrigerator until slightly thickened otherwise orange slices will float instead of distributed throughout the salad. Add the diced oranges and walnuts, place back in the refrigerator until set. Serve for dinner, what ever is leftover use in the above recipe.




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