Sausage & Mushroom Stuffed Squash
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Ingredients
- 1 tsp Avocado Oil
- 2 Acorn Squash (halved and seeds removed)
- 1/3 cup Wild Rice (dry, uncooked)
- 3/4 cup water
- 12 ozs Pork Sausage (casings removed)
- 2 stalks celery (chopped)
- 1 1/2 cups Shiitake Mushrooms (chopped)
- 3 cups baby spinach
- 1/4 Lemon (juiced)
- 1/4 tsp sea salt
- 1/4 cup Parsley (optional, finely chopped)
Ingredients
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Instructions
- Preheat the oven to 425ºF (218ºC). Drizzle the oil on the squash and place cut side down on a baking sheet lined with parchment paper. Bake for 20 to 30 minutes, or until tender when pierced with a fork.
- While the squash bakes, add the rice to a medium pot with the water and cook according to the directions on the package.
- In a pan, over medium heat, add the sausage and cook for 3 to 4 minutes, breaking it up as it cooks. Add the celery and cook for 2 to 3 minutes, then add the mushrooms and cook for 4 to 5 minutes. Add the spinach and stir until it has wilted and the sausage is completely cooked through.
- Remove the pan from the heat and add the wild rice to the pan along with the lemon juice and sea salt. Mix well.
- Spoon the rice/sausage mixture into the baked squash and garnish with parsley (optional). Enjoy!
Recipe Notes
No Pork Sausage
Use chicken sausage or beef sausage instead.
Vegan and Vegetarian
Use cooked lentils instead of sausage.
Meal Prep
Cook the squash and the rice ahead of time and warm through before serving.
Leftovers
Keeps well in the fridge up to three days.
11 ingredients ·1 hour
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
