- 2 acorn squash, halved lengthwise, seeds scooped out
- 8–12 oz bulk sausage (I used breakfast sausage, but Italian or spicy would work)
- 1 cup rice, uncooked
- 2 stalks celery, sliced
- 1 onion, diced
- 2 cups chicken broth (I used chicken bone broth)
- 1/2 cup toasted almonds
- 1/2 cup dried cherries, apricots, or raisins
- 1/2–1 apple, diced
- olive oil
- salt and pepper, to taste
- Drizzle a bit of olive oil over the cut squash. Sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast at 400 degrees for 20-45 minutes, or until edges are browned and squash is tender.
- While the squash is roasting, heat a small drizzle of olive oil in a saucepan. Add onion, celery, and rice to the saucepan. Cook 2-3 minutes to let the rice get a bit of flavor. Pour in the broth. Cover the pan and bring to a boil over medium-high heat. Reduce heat to low and let steam for 10-15 minutes, or until broth is absorbed and rice is cooked through.
- While the rice is cooking, cook sausage in a sauté pan until browned and cooked through. Drain any excess fat from the pan.
- Fluff rice with a fork. Stir in almonds, cherries, apple, and sausage. When the squash is cooked through, divide the rice stuffing amongst the squash halves. Serve warm.