Chicken Sausage and Wild Rice Stuffed Acorn Squash

Instructions

1. Pre-heat the oven to 400F.
2. Melt half of the butter (1/4 stick) in a microwave-safe bowl.
3. Cut the acorn squash in half and remove the seeds.
4. Brush the inside with melted butter, and then sprinkle brown sugar over the top.
5. Brush a casserole dish with the remaining melted butter and place the acorn squash open side up into the dish, covering it with aluminum foil. Pop it into the oven for 30 minutes.
6. While the acorn squash is baking cook your Uncle Ben's® Long Grain & Wild Rice according to the directions on the packet - this is where you will need the rest of the butter.
7. Chop your onions, and remove the leaves from the rosemary stalks.
8. In a pan heat the oil and cook the sausages. Once cooked through remove from the heat and allow to cool a little. Roughly chop them into small pieces.
9. In the same pan, add the onion and garlic, and cook until the onion is translucent. Add the sausage back to the pan, along with the rosemary, nutmeg, corn, and salt and pepper. Stir and simmer over low heat until everything is cooked through and heated.
10. Once the timer for the squash has gone off remove it from the oven, take off the foil and flip the squash over so that the skin side is up. Pop back into the oven for another 10 minutes.
11. Add the rice once cooked to your simmering sausage mixture and stir to combine. Add in the goat cheese, spinach, and stir.
12. Once the squash is ready, spoon the rice mixture into the well of the squash and return to the oven for 5 minutes to melt the cheese.