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Ingredients

2 (1 pound) acorn squash 4 tablespoons water 1 (14 ounce) package Hillshire Farm® Smoked Sausage, halved lengthwise and cut crosswise into 1/2-inch pieces ½ (8.8 ounce) package cooked whole grain brown rice ¾ cup finely shredded Parmesan cheese, divided 2 teaspoons snipped fresh sage 1 teaspoon snipped fresh thyme ¼ teaspoon ground black pepper 1 tablespoon balsamic vinegar

Nutrition Info

527.7 calories carbohydrate: 37.4 g cholesterol: 72.8 mg fat: 33 g fiber: 4.9 g protein: 20.8 g saturatedFat: 13.3 g servingSize: - sodium: 1114.8 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Cut squash in half lengthwise, remove and discard seeds and strings.
In a 2-quart baking dish, arrange two squash halves, cut sides down, add in 2 tablespoons of the water. Cover with vented plastic wrap. Microwave 7 to 10 minutes or until squash is just tender, keep warm. Repeat with the remaining squash halves.
Meanwhile, in a large skillet, cook sausage over medium-high heat for 6 minutes or until browned, adding rice, 1/2 cup of the cheese, sage, thyme, and black pepper in the last 2 minutes of cooking.
To serve, fill squash halves with sausage mixture. Sprinkle with remaining 1/4 cup cheese and drizzle with balsamic vinegar.

4 squash boats

Get festive for fall with this easy weeknight meal of tender acorn squash boats brimming with smoked sausage, brown rice, herbs, and Parmesan.