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Stuffed Acorn Squash

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Stuffed Acorn Squash

4 acorn squash

1 pound mild or hot sausage

1 onion, diced

4 celery ribs, diced

1 package Uncle Ben's steam bag Brown and Wild Rice

2 cups baby kale, chopped

2 teaspoon butter

Parmesan Cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a large skillet saute the sausage, onion and celery till the sausage is cooked through. Add the brown and wild rice to the saute pan and cook till warm through. To prepare the acorn squash: Cut the top off and a small amount from the bottom so the squash will sit flat. Remove all of the seeds. Add 1/2 teaspoon butter to the inside of the squash. Fill the inside with sausage kale mixture and sprinkle with parmesan cheese. Place the top of the squash on top and bake for 1 hour or until the flesh of the squash is fork tender. Enjoy!

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