Anti Inflammatory Gluten Free Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Gluten Free Stuffed Acorn Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper

For the filling

¾ cup wild rice blend, uncooked
1 ½ cups chicken broth
12 oz gluten free italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 tbsp olive oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp dried sage
⅓ cup dried cranberries
⅓ cup pecans, roughly chopped
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.

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