All you need is fifteen minutes of prep time to make this all-in-one meal--perfect for those days when you need something easy but still cozy and comforting.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Servings:
4
Yield:
4 stuffed halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Halve squash lengthwise; remove seeds. Brush cut sides with olive oil. Place squash cut sides down on a parchment-lined baking sheet. Bake 20 minutes.

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  • Meanwhile, in a skillet, brown sausage. Add onion; cook 3 minutes. Add apple and celery; cook 3 minutes. Stir in wild rice; cook 1 minute.

  • Turn squash halves over. Spoon sausage mixture into squash; top with walnuts. Bake 10 minutes more.

Nutrition Facts

347 calories; fat 21g; cholesterol 40mg; saturated fat 5g; carbohydrates 34g; mono fat 8g; poly fat 6g; insoluble fiber 4g; sugars 11g; protein 14g; vitamin a 103.8IU; vitamin c 9.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.5mg; vitamin b6 0.2mg; folate 19.7mcg; vitamin b12 0.5mcg; sodium 428mg; potassium 1088mg; calcium 95mg; iron 2.6mg.
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