Add about 1tbsp EVOO to low/medium heat pan. Add celery & onion. Cook about 5 minutes until translucent.
Remove the celery and onion & set aside. Add sausage and cook until brown.
Add the apple.
Add the celery & onion back in.
Add the rice and mix to combine.
Add the pumpkin pie spice, sea salt, & black pepper.
Mix everything together & set aside.
Preheat oven to 350 degrees. Cut squash in half & scoop out the seeds. Brush with EVOO & season with sea salt and black pepper. Place cut side down on parchment paper.
Bake for 30 minutes. Remove from oven & spoon the filling into each half.
Put back into the oven for another 20 minutes.
Optional: serve with grated cheese on top
- 2.0 Acorn Squash
- 1.0lb Ground Italian Sausage
- 1.0 Small Yellow Onion (1 cup chopped)
- 2.0 Celery stalks, chopped
- 1.0 Apple (any red), peeled & diced
- 2.0c Brown or White Rice
- 0.0Tbsp Pumpkin Pie Spice
- Sea Salt, to taste
- Black Pepper, to taste
- Optional: Grated Cheese