I had extra Farro from the Stuffed Peppers so I used that in place of the rice. These were very good.
Prepare the Squash:
Slice the Acorn Squash in half. Scoop out the center, removing the seeds.
Pour about 2 tbsp of olive oil on a cookie sheet.
Season your squash with salt and pepper and lay cut side down on the cookie sheet.
Cook approximately 30 minutes, until the squash is tender and soft.
Dice half of a large onion & 1 stalk of celery. Cook until soft and translucent in 1 tbsp of olive oil.
Remove from the pan to keep from burning.
Add about 1lb of ground sausage and brown.
Dice 1 large apple and add to the pan. Add the onion and celery back into the pan.
Cook 1 cup of white rice (I used the extra cooked farro).
Season with 1/2 tbsp of pumpkin spice and salt & pepper to taste.
After your squash is finished roasting, it is time to stuff it! Fill the centers with your stuffing mix. Place back into your oven and roast for an additional 10-15 minutes so that the flavors meld together.
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