Acorn Squash Stuffed with Sausage and Rice

1. Stage

Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.

3. Stage

Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

4. Stage

Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.

5. Stage

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.

6. Stage

Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.

7. Stage

Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.