Rich in vitamin A, acorn squash is loaded with flavour and provides its own elegant serving vessel.
2 acorn squash (about 2 1/2 pounds)
1 tbsp. olive oil
½ lb. sweet or hot Italian turkey or chicken sausage
1 small onion
1 medium red pepper
Salt and ground black pepper
1 package precooked whole-grain brown rice (scant 2 cups)
2 tbsp. chopped fresh parsley leaves
Lightly grease microwave-safe large plate; place squash halves, cut sides down, on plate. Cook squash in microwave oven on High 8 to 9 minutes or until fork-tender; set aside.
Meanwhile, preheat oven to 375 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil. In nonstick 12-inch skillet, heat oil over medium-high heat. Add sausage and cook until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl.
To same skillet, add onion, red pepper, 1/2 tspn salt, and 1/4 tspn black pepper, and cook over medium heat 6 to 8 minutes or until lightly browned, stirring occasionally; add to sausage in bowl.
With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add squash to bowl with sausage; stir in rice and parsley until combined.
Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.