Ingredients

• 2 acorns squash , halved and seeded
• 1.5 teaspoons dark brown sugar
• 0.25 teaspoons ground cinnamon
• salt and ground black pepper to taste
• 1 tablespoon butter , cut in small pieces
• 1 , 16 ounce
• 1 cup cooked wild rice
• 0.5 cups dried cranberries
• 0.25 cups chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
3. 3 Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
5. 5 Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Nutrition per serving