Stuffed Acorn Squash

Stuffed Acorn Squash

2 acorn squash

2 bags instant brown rice

1 tbsp olive oil

1 small yellow onion- chopped

16 oz sage sausage ( if you can't find sage sausage use regular pork sausage with 2 tsp poultry seasoning)

1/2 C dried cranberries

1 tsp salt

1 tsp pepper

2 oz DiVino's Chianti Cranberry Sauce

1/2 C pecans ( optional)

Carefully cut the acorn squash in half so you have 4 "bowls" turn face down in a cake pan or baking sheet with a layer of water in the bottom. Bake at 350 for about 40 minutes. While the squash are cooking chop the onion. Then over medium heat, start to cook the onion with the olive oil in a large skillet until onions begin to brown to give a delicious added caramel note to the dish. Then add the sausage and cook thoroughly. Prepare instant brown rice per directions on the box and when ready add to the onion sausage mixture. Remove from heat and Salt and Pepper to taste. You can even add some cayenne or red pepper flakes for a spicier version. Next mix in the 2 oz DiVino's Chianti Cranberry sauce, add the dried cranberries and pecans ( reserve extra sauce and nuts for decorative topping)

When the squash is cooked remove from oven and turn over to create bowls with the squash. Fill the squash with 1/2 of the sausage stuffing and top with DiVino's Chianti Cranberry Sauce and chopped pecans.

This is a delicious one dish meal as you get fruits, veggies, meat and grains all in one dish.
and best enjoyed with your favorite Chianti wine.