Super Fast
Sausage-and-Wild-Rice-Stuffed Acorn Squash
Roasted Brussels Sprouts
Ingredients
- ¼ cup quick-cooking wild rice (such as Reese)
- 1 (1-lb) acorn squash, halved and seeded
- ⅓ cup chopped onion
- 1 clove garlic, minced
- 2 tsp olive oil
- ¼ lb lean ground turkey breakfast sausage
- 3 Tbsp chopped pecans
- 3 Tbsp pomegranate seeds (arils)
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Cook rice according to package directions. Place squash, cut sides down, in a microwave-safe dish. Cover with plastic wrap; microwave at HIGH 15 minutes or until fork-tender.
- Meanwhile, cook onion and garlic in hot oil in a large skillet over medium-high heat 4 to 6 minutes or until tender. Stir in sausage; cook 4 to 6 minutes or until crumbly. Stir in nuts; cook 2 to 3 minutes or until sausage and nuts are browned.
- Combine sausage mixture, rice, pomegranate seeds, salt, and pepper. Turn squash cut sides up. Spoon sausage mixture into squash.
Side Dish Ingredients
- ¾ lb Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Combine Brussels sprouts, oil, salt, and pepper on a rimmed baking sheet. Bake 20 minutes or until browned and tender.
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