Stuffed Acorn Squash

INGREDIENTS

• 3 acorn squash washed, cut in half, seeds scooped out
• 2 tablespoons extra virgin olive oil divided
• 1 pound ground meat or sausage
• 1 1/4 cups cooked white rice
• 1 medium yellow onion diced
• 3 stalks celery diced
• 1 medium Honeycrisp apple diced
• 3 cloves garlic minced
• 1/3 - 1/2 cup craisins
• 1/4 cup fresh flat leaf parsley minced
• 2 tablespoons chives minced
• 1/2 cup grated parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

PREPARATION

1. Preheat oven to 425 degrees.
   
2. Trim stem off acorn squash before slicing in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the squash with a tablespoon of olive oil, using clean hands, to gently massage the oil into the inside of the squash. Sprinkle with salt and pepper.
3. Place the squash flesh side down on a baking sheet and roast in the oven for 20 minutes. After the 20 minutes, remove the tray from the oven and carefully flip the squash over. The vegetable should be slightly golden brown in places and the flesh is easily pierced with a fork. Set aside to cool slightly and turn oven down to 350 degrees.
4. While the squash is cooking, brown meat in a large sauté pan over medium heat. Use a wooden spoon or spatula to break the meat up into small crumbles. When the meat is cooked through and no pink remains, about 8 to 9 minutes, turn the heat off to the pan and transfer the to a paper-towel lined plate. Set aside.
5. Return the pan to the stove, adding the remaining tablespoon of olive oil along with the diced onions, apple and celery. Cook the mixture on medium-low heat, scraping up any little brown bits, sprinkling with kosher salt and black pepper, stirring often until the onions are translucent and fragrant, about 6 minutes.
   
6. Add the garlic to the pan and cook for an additional 2 minutes.
   
7. Turn the heat to a simmer and add the meat, cooked rice and craisins to the pan. Stir to combine. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
   
8. Add the fresh parsley and chives along with the parmesan cheese to the pan, giving one last stir to combine. Turn the heat off to the pan.
   
9. Scoop the meat mixture into the acorn squash. Each half will hold a little over a cup of filling. The squash should have a mounded scoop of filling. Bake in the 350 degree oven for 15 minutes.
   
10. Remove the stuffed squash from the oven and garnish with a little leftover minced parsley and small sprinkle of parmesan cheese.
    
11. To serve, place a half acorn squash on individual plates. Serve alongside a simple green salad.
    Recipe makes 6 halves.