11 ingredients | 1 hour | 4 servings
Ingredients:
- 1 tsp Avocado Oil
- 2 Acorn Squash (halved and seeds removed)
- 1/3 cup Wild Rice (dry, uncooked)
- 3/4 cup Water
- 12 ozs Pork Sausage (casings removed)
- 2 stalks Celery (chopped)
- 1 1/2 cups Shiitake Mushrooms (chopped)
- 3 cups Baby Spinach
- 1/4 Lemon (juiced)
- 1/4 tsp Sea Salt
- 1/4 cup Parsley (optional, finely chopped)
Directions:
- Preheat the oven to 425ºF (218ºC). Drizzle the oil on the squash and place cut side down on a baking sheet lined with parchment paper. Bake for 20 to 30 minutes, or until tender when pierced with a fork.
- While the squash bakes, add the rice to a medium pot with the water and cook according to the directions on the package.
- In a pan, over medium heat, add the sausage and cook for 3 to 4 minutes, breaking it up as it cooks. Add the celery and cook for 2 to 3 minutes, then add the mushrooms and cook for 4 to 5 minutes. Add the spinach and stir until it has wilted and the sausage is completely cooked through.
- Remove the pan from the heat and add the wild rice to the pan along with the lemon juice and sea salt. Mix well.
- Spoon the rice/sausage mixture into the baked squash and garnish with parsley (optional). Enjoy!
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