Roasted Garlic Risotto Stuffed Acorn Squash
- GFGluten-Free
- PPaleo
- SFSugar Free
Looking for a fabulous Thanksgiving side or the perfect comfort meal to come home to after a long day? This roasted garlic risotto stuffed acorn squash delivers!
Ingredients
- 2 small acorn squashes, or 1 large
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 4-5 sweet peppers, chopped
- 1 tablespoon olive oil
- 6 ounces package Priano Roasted Garlic Risotto
- ½ pound sausage, optional
- ½ cup parmesan cheese
- salt and pepper , to taste
Instructions
- Preheat oven to 400 degrees
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast for in preheated over for 40 minutes - or until fork tender.
- While squash is roasting prepare Priano Roasted Garlic Risotto according to package directions.
- In a large skillet over medium heat - heat oil and add red onion, celery, sweet peppers, salt and pepper to taste. Cook until onions begin to soften.
- Add (and remove sausage casings) sausage and cook until sausage is crumbled and browned on all sides; remove from heat
- Once squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with a layer of risotto, then sausage mixture, risotto and finally top with sausage mixture. Sprinkle Parmesan cheese on top.
- Return to oven to broil- about 2-5 minutes, until Parmesan cheese is crispy.