3 acorn squash cut in half, with seeds taken out
¼ c. olive oil, divided in half (2 Tbsp. each)
1 packet Holiday Stuffing RightRice Medley
1 ⅓ c. vegetable broth
½ lb. Italian sausage, not in casing
1 each small skinny purple, white and orange carrots diced small
1 Tbsp. dried cranberries
1 tsp. fine chopped fresh rosemary
1 tsp. fine chopped fresh thyme
2 Tbsp. fine chopped parsley
2 tsp. salt
2 tsp. pepper
Preheat oven to 400°F.
First, roast the acorn squash. Line a large baking sheet with foil. Drizzle the open side of each squash with the 2 Tbsp. of olive oil. Then season all with salt and pepper. Put them on the baking sheet face down and roast for 40 minutes.
Next, prepare the Holiday Stuffing RightRice Medley according to packet directions using the vegetable broth in place of the water. Leave to cook. Fluff after 12 minutes and leave uncovered to cool.
While the rice is cooking, in a large skillet put in the remaining olive oil and turn up the heat to medium. Add the carrots and cook for 5 minutes. You still want the carrots to have a little crunch, so don’t overcook. Take them out and set aside on a plate.
Using the same skillet, add in the Italian sausage. If it looks a little dry, add a small drizzle of olive oil. Cook the sausage until golden brown. About 7 minutes. Turn off the heat and add in the carrots and cranberries. Mix well.
Once the rice is cool, add it to the sausage mixture and add in the fresh rosemary, thyme, and parsley.
Take the acorn squash out of the oven and transfer to a serving tray cut side up. Fill each squash with the RightRice stuffing and serve.