Sausage and Rice-Stuffed Acorn Squash

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon canola oil 
• 0.3 cup celery chopped
• 1.5 cups brown rice cooked
• 0.3 cup cranberries dried
• 40 ounces dumpling squashes sweet
• 3 tablespoons chives fresh chopped
• 1.5 tablespoons garlic minced
• 8 ounce sausage sweet italian
• 0.5 teaspoon kosher salt 
• 1 cup onion finely chopped
• 0.3 cup parmesan cheese grated
• 0.3 cup swiss cheese shredded

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• roasting pan
• broiler

Directions

1. Preheat oven to 42
2. Place whole squashes in a roasting pan.
3. Bake at 425 for 30 minutes or until just tender.
4. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.
5. Preheat broiler to high.
6. Heat a large skillet over medium-high heat.
7. Add Italian sausage to pan; saut 5 minutes or until browned, stirring to crumble.
8. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
9. Return pan to medium-high heat.
10. Add oil; swirl to coat.
11. Add onion; saut 4 minutes, stirring occasionally.
12. Add celery; saut 3 minutes, stirring occasionally.
13. Add garlic; saut 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves.
14. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.