Stuffed Acorn Squash

Serves 2 with leftovers

• 1 medium acorn squash, halved and seeded
• 1 medium apple, peeled, cored and diced
• 1 leek, light green and white parts only, thinly sliced
• 3 cloves garlic, crushed
• 8 "Lil' Smokies" or 2 bratwurst or other sausage, diced
• 1 1/2 cups cooked rice (from 3/4 cup dried rice)²
• 1/2 cup walnuts or other nuts, toasted if desired
• 2 tbsp pepitas (roasted, hulled pumpkin seeds)
• 1/2 tsp ground cumin¹
• 1/4 tsp ground coriander
• 1/4 tsp ground mustard
• salt and pepper
• butter or oil
• shredded cheese

Preheat oven to 350F.

Scoop out the squash halves so there is about 1/2" remaining flesh on the rind. Finely chop the excess squash and remove to a small bowl. Rub a bit of butter (or olive oil, if you prefer) all over the insides, season with salt and pepper. Bake for 25 minutes, then remove to cool slightly.

While the squash bakes, heat a tablespoon of oil in a large skillet and saute the leek until tender. Add the garlic, spices, apple, leftover squash and sausage, continue to cook until sausage and squash are nicely cooked. Taste and adjust seasoning as needed.

Combine sausage-apple mixture with the cooked rice, pepitas and walnuts. Stuff the squash halves (if you have leftovers, just serve it on the side later) and sprinkle with cheese. Bake for another 15 minutes or until cheese is browned.

Notes:

1. My husband suggested a spice blend similar to Indian-style rice. However, you can use just about any combo of spices you really like.
2. I used my favorite Jasmine rice, but brown would be excellent here as well. Other grains, like bulgur or quinoa, would also be good.
3. This will probably make more stuffing that the squash needs, but it's good on its own, so I just serve some on the side or save it for lunch the next day.