Turkey Acorn Squash

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


  1. 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.

  2. 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.

  3. 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.

  4. With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add squash to bowl with sausage; stir in rice and parsley until combined.

  5. Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.

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