- Prep: 30 mins
- Cook: 1 hour 25 minutes
- Serves: Halved squash
- Yield: 4
- 2 acorn squash, halved and seeded
- 1 cup Idaho wild rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces sausage, casings removed and crumbled
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Preheat oven to 375°F
Place the acorn squash halves, cut-side up, on a baking sheet lined with parchment paper.
Rinse the wild rice thoroughly in cold water and drain.
In a medium saucepan, bring the water and salt to a boil. Add the wild rice and stir to combine.
Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the sausage and cook until browned and cooked through.
Stir in the cooked wild rice and chopped sage, and season with salt and pepper to taste.
Spoon the wild rice and sausage mixture into the acorn squash halves.
Cover the baking sheet with foil and bake in the preheated oven for 40-45 minutes, or until the squash is tender and the stuffing is heated through.
Serve hot as a hearty and satisfying main course.