Chicken Sausage and Wild Rice Stuffed Acorn Squash

by Tonya Staab

This chicken sausage and wild rice stuffed acorn squash recipe is the perfect way to enjoy delicious fall produce.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #justaddrice #CollectiveBias

One night last year I made a delicious stuffed squash for dinner. I had purchased a couple of acorn squash to decorate the house with, so before they went bad, I decided to create a delicious dinner with them. Of course, I forgot to post the recipe here, or even write it down. So, I decided to re-create them (or as much as I could remember) and they turned out even better than I remembered.

acorn squash stuffed with rice and sausage
acorn squash stuffed with rice and sausage

Chicken Sausage and Wild Rice Stuffed Acorn Squash

This chicken sausage and wild rice stuffed acorn squash recipe is the perfect way to enjoy delicious fall produce. Eat & Drink stuffed squash, acorn squash recipe, fall recipe, autumn recipe, stuffed acorn squash European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 acorn squash
  • 1 pkt Uncle Ben's® Long Grain & Wild Rice, Original Recipe
  • chicken apple sausages - or something similar, I used cinnamon apple breakfast sausages
  • 1 cup baby spinach
  • 1/2 cup corn kernels
  • 1 small yellow onion
  • 1 tbs crushed garlic
  • 1 tbs fresh rosemary
  • 1/2 tsp nutmeg
  • 1 tbs olive oil
  • 1/2 stick of butter
  • 1 tsp brown sugar
  • 4 oz soft goat cheese
  • pinch salt and pepper

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.
acorn squash cut in half
acorn squash halved with seeds removed
chopped onions and a box of uncle bens wild rice
diced onion on a cutting board
sausage, onion, and rosemary in a pan
acorn squash stuffed with sausage and rice with a box of uncle bens wild rice

Uncle Ben’s® rice products are a great mealtime solution for families, whether you use them as a side dish or the main ingredient within a recipe. 

How do you include your favorite Uncle Ben’s® seasoned rice mixes in your meals?

Be sure to check out other great Uncle Ben’s® flavor options for great recipe ideas.

You can find Uncle Ben’s® Long Grain & Wild Rice, Original Recipe, along with all of the ingredients for this recipe at your local Kroger (and Kroger family) store.

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10 comments

Jo-Lynne Shane September 24, 2015 - 1:52 pm

That looks AMAZING. Now I know what to do with those cute little squashes! LOL.

Reply
Heather {Brie Brie Blooms} September 24, 2015 - 10:06 pm

What an excellent recipe! I bet my super picky six year old daughter would be so intrigued by the presentation she would be willing to try something new. #client

Reply
Arlene Warren October 1, 2015 - 4:50 pm

I want this recipe, but I don’t find a way to print it out except for getting 6 pages and cut and paste. Help????

Reply
Tonya Staab October 2, 2015 - 3:23 pm

Hi Arlene,

I’m sending a PDF of the recipe to your email right now. Make sure to check your spam folder just in case that’s where it goes to.

Reply
[email protected] October 2, 2015 - 7:11 pm

MMMMMMMMMM looks so healthy and good! I am just learning about the squashes — can I use those one that are smooth and used for gourds when dried? Kind of a mellow tan – yellow?

Reply
Cathy Decker October 3, 2015 - 11:29 am

Going to make this this weekend. Looks delicious. When do I add the spinach? Can’t find that instruction in the recipe.

Reply
Carol Deaver October 5, 2015 - 9:41 am

This sounds delish. Please send a PDF of the printable recipe to me.

Reply
Pettinger October 26, 2015 - 5:06 pm

Loved it for savory comfort food in the fall. I used 12 sausages, but will cut it to 8 and use more spinach and corn. Delicious!

Reply
Penny Neil November 12, 2018 - 1:12 pm

I have made this recipe and the family loves it however I can’t print it out without printing a lot of pages. Is there a way to get the recipe in printable form? Thank You for sharing this recipe, I plan on serving over Thanksgiving break to about 15 people. It’s not only delicious but so pretty and great for a fall meal.

Reply
Tonya Staab November 12, 2018 - 1:19 pm

I’m so sorry, my host doesn’t have a ‘recipe card’ option as yet, however if you click on the green printer ‘PrintFriendly’ button under the social media sharing buttons, you can delete images and text in chunks to just grab what you need.

Reply

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