2 acorn squash, halved pole to pole, seeds scraped out and discarded
1 package Jimmy Dean sage sausage
4 tablespoons flour
2 1/2 cups milk
2 cups cooked rice (from 1 cup dry rice)
Salt and pepper
Rub the cut sides of the squash with a small amount of olive oil and sprinkle with salt and pepper. Place the squash cut side down on a large microwave safe plate. Add 2 tablespoons water to the plate, cover with plastic wrap and microwave 15 to 20 minutes until fully tender.
Meanwhile, cook the sausage in a large skillet, breaking it up with a wooden spoon until it is all browned. Sprinkle the flour over and stir in until all visible flour disappears. Add the milk and stir until fully boiling and thickened. Remove from the heat and stir in the rice. Taste and add salt and pepper as needed.
Place the squash halves on a serving platter and divide the sausage mixture between the halves. Serve.
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