2 small delicata squash, halved and seeded
1 cup cooked brown rice and wild rice medley
1 teaspoon olive oil
1/4 cup onions, diced
1/4 cup red bell pepper, diced
1 cup spinach, chopped
1 chicken and apple sausages (large) crumbled
1/2 teaspoon fresh sage, chopped
1 dash salt and pepper
1. Cut squash in half lengthwise and remove seeds from cavity. Set aside while preparing filling.
2. Heat olive oil in a small skillet and add onions and red bell pepper. Saute and stir for about 4 minutes. Add crumbled sausage and cook another few minutes. Add chopped spinach and continue to cook and stir until the spinach is wilted. Combine cooked rice and veggie mixture in a medium size bowl and toss until combined. Stir in sage and season with salt and pepper.
3. Preheat oven to 375 F.
4. Place 1/4 of the mixture into the cavity of each squash half. Place squash halves on baking tray lighted coated with cooking oil spray. Cover loosely with aluminum foil. Bake for 30 minutes, then uncover and bake for an additional 10 minutes.
Per Serving: 90 Calories; 2g Fat; 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 111mg Sodium
(Copyright KUSA*TV, All Rights Reserved) /