Hearty Stuffed Baked Acorn Squash with Sausage and Wild Rice

Name: Hearty Stuffed Baked Acorn Squash with Sausage and Wild Rice
Total time: 75 min
Ingredients: 2 medium acorn squash, about 1 1/2 lb (680 g) each; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 cup uncooked wild rice blend, cooked according to package directions (about 2 1/4 cups cooked); 1 tablespoon olive oil, if needed; 1 lb (450 g) mild Italian sausage, casings removed; 1 small yellow onion, finely chopped; 1 celery rib, finely chopped; 6 oz (170 g) cremini mushrooms, chopped; 3 cloves garlic, minced; 1 medium apple, diced small; 2 cups (60 g) baby spinach, roughly chopped; 1/3 cup (45 g) dried cranberries; 1/3 cup (80 ml) low-sodium chicken broth; 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1/3 cup (30 g) grated parmesan cheese; 2 tablespoons chopped fresh parsley, for serving

myhomemaderecipe.com

Make Hearty Stuffed Baked Acorn Squash with savory sausage, wild rice, apple, spinach, and cranberries tucked into tender roasted squash halves. Cozy…

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Ingredients

2 medium acorn squash, about 1 1/2 lb (680 g) each
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup uncooked wild rice blend, cooked according to package directions (about 2 1/4 cups cooked)
1 tablespoon olive oil, if needed
1 lb (450 g) mild Italian sausage, casings removed
1 small yellow onion, finely chopped
1 celery rib, finely chopped
6 oz (170 g) cremini mushrooms, chopped
3 cloves garlic, minced
1 medium apple, diced small
2 cups (60 g) baby spinach, roughly chopped
1/3 cup (45 g) dried cranberries
1/3 cup (80 ml) low-sodium chicken broth
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/3 cup (30 g) grated parmesan cheese
2 tablespoons chopped fresh parsley, for serving