About this recipe:A scrumptious and hearty dish, which is made in the microwave! Acorn squash is stuffed with rice, sausagemeat, apple and coriander seeds, before being topped with grated Cheddar.
The Blue Midget
1 1/2 (120g) packets chicken savoury rice, such as Batchelors, prepared according to packet instructions
450g cumberland sausages, casings removed and discarded
1 medium acorn squash, halved and seeded
60g chopped apple
1 dessertspoon crushed coriander seeds
60g grated mature Cheddar cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
In a medium frying pan over medium heat, cook sausagemeat until evenly browned; drain and set aside.
In a large bowl, mix together the prepared rice, sausagemeat, apple and coriander seeds. Stuff each squash half with the mixture.
Cover stuffed squash halves with cling film and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove cling film and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.