Sausage And Rice-Stuffed Acorn Squash

• 4 small acorn or sweet dumpling squashes (about 10 ounces each)
• 2 (4-ounce) links sweet Italian sausage, casings removed
• 1 tablespoon canola oil
• 1 cup finely chopped onion
• 1/3 cup chopped celery
• 1 1/2 tablespoons minced garlic
• 1 1/2 cups cooked brown rice
• 1/3 cup dried cranberries
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1 ounce Swiss cheese, shredded (about 1/4 cup)

1. Preheat oven to 425u0b0.
2. Place whole squashes in a roasting pan. Bake at 425u0b0 for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.
3. Preheat broiler to high.
4. Heat a large skillet over medium-high heat. Add Italian sausage to pan; saute 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.
5. Return pan to medium-high heat. Add oil; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add celery; saute 3 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese. Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.

acorn, italian sausage, canola oil, onion, celery, garlic, brown rice, cranberries, fresh chives, kosher salt, black pepper, parmesan cheese, swiss cheese

Taken from www.myrecipes.com/recipe/sausage-rice-stuffed-acorn-squash (may not work)