Andouille Stuffed Acorn Squash

         Acorn squash with a little Cajun style twist.

If mixture appears dry, stir in a little tomato juice or chicken broth. Adjust seasonings accordingly.

1 acorn squash
Cajun or Creole seasoning
olive oil
2 links Andouille (or other smoked) sausage, sliced thinly
1 small onion, chopped
1 jarred roasted red bell pepper, drained and chopped
1 clove garlic, minced
1/2 cup cooked brown rice
1/2 cup cooked red beans
salt and pepper to taste

Preheat oven to 375°. Lightly coat a baking sheet with cooking spray. Cut squash in half, scooping out seeds. http://media-files.gather.com/images/d815/d191/d745/d224/d96/f3/full.jpgSprinkle generously with seasoning. Place squash cut side down on prepared baking sheet and bake about 45 minutes, or til tender.

Meanwhile, drizzle a little oil in a large cast iron skillet or frying pan over medium heat. Add sausage and onion and cook about 5 minutes, or til onion softens. Stir in garlic and red pepper, cook another minute. Stir in rice, beans and seasonings. Remove from heat. Taste and adjust as desired.

Remove squash from oven and reduce oven temperature to 350°. Fill squash halves with sausage mixture. Sprinkle with additional seasoning and bake til filling is hot, about 15 minutes.


Very tasty!


http://media-files.gather.com/images/d814/d191/d745/d224/d96/f3/full.jpg

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