Stuffed Acorn Squash with Sausage and Rice

2 acorn squash, halved and seeded
1 tbsp (15 mL) olive oil
1/2 lb (225g) gluten-free turkey sausage, casing removed
1 onion, finely chopped
1 red pepper, finely chopped
1 cup (250 mL) cooked U.S. brown rice
2 cups (500 mL) gluten-free chicken broth
1/4 cup (50 mL) fresh chopped parsley
2 oz (60 g) crumbled goat cheese

Heat oven to 400 F (200 C).

Rub cut squash all over with oil – including the skin – and place cut side down on a parchment-lined rimmed baking sheet. Bake in oven until tender while preparing filling, about 30 minutes. Remove from oven and cool slightly before turning over.

In deep skillet, brown sausage meat, breaking meat into small pieces with the back of a wooden spoon. Transfer to plate. Add onion and red pepper to the skillet and cook until onion is tender and browned, about 7 minutes. Stir in rice and cook until rice is coated, about 2 minutes. Stir in broth, scraping any brown bits from the bottom of the pan. Bring to boil, reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 45 minutes. Stir in sausage, parsley and crumbled goat cheese and divide rice mixture evenly over the squash, packing slightly.

Return to oven until heated through, about 15 minutes. Serve with a crisp green salad.

Makes 4 servings.

PER SERVING: about 480 cal, 22 g pro, 14 g total fat (5 g sat fat), 68 g carb, 7 g fibre,
55mg chol, 490mg sodium. %RDI: iron 20%, calcium 15%, vit A 100%, vit C 240%

Variation: Make this a vegetarian option by replacing the turkey sausage with dry red lentils. Just add the rinsed lentils to the onions and peppers and proceed as directed.

Tip: Adding some chopped nuts on top adds great flavour and crunch.

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit

Next fall comfort food idea: Any Day of the Week Beef Chili