Sausage and Rice Stuffed Squash
30 min
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
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Ingredients
Serves: 4
- 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
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.
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