Get festive for fall with this easy weeknight meal of tender acorn squash boats brimming with smoked sausage, brown rice, herbs, and Parmesan.”
Servings Per Recipe: 6 | Serving Size: 1 serving
SmartPoints: 4 | Calories 134.1 | Total Fat 4.6 g | Saturated Fat 2.5 g | Cholesterol 74.2 mg | Sodium 249.0 mg | Potassium 335.3 mg | Total Carbohydrate 13.7 g | Dietary Fiber 2.2 g | Sugars 3.0 g | Protein 10.3 g
To Make this Recipe You need The following ingredients:
2 (1 pound) acorn squash
4 tablespoons water
1 (14 ounce) package Hillshire Farm(R) Smoked Sausage, halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 (8.8 ounce) package cooked whole grain brown rice
3/4 cup finely shredded Parmesan cheese, divided
2 teaspoons snipped fresh sage
1 teaspoon snipped fresh thyme
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
Cut squash in half lengthwise; remove and discard seeds and strings.
In a 2-quart baking dish, arrange two squash halves, cut sides down; add in 2 tablespoons of the water. Cover with vented plastic wrap. Microwave 7 to 10 minutes or until squash is just tender; keep warm. Repeat with the remaining squash halves.
Meanwhile, in a large skillet, cook sausage over medium-high heat for 6 minutes or until browned, adding rice, 1/2 cup of the cheese, sage, thyme, and black pepper in the last 2 minutes of cooking.
To serve, fill squash halves with sausage mixture. Sprinkle with remaining 1/4 cup cheese and drizzle with balsamic vinegar.