You can stuff this into a squash, a pepper, or eat the filling on its own, which is quite delicious!
Yields two servings.
- 2 sausages, any flavour you like
- 1/2 cup uncooked rice
- 1/2 medium onion finely chopped
- 1 clove of garlic, finely chopped
- 2 stalks of celery, chopped
- 1 tbsp cooking oil or more (coconut oil, canola oil, avocado oil, etc. Olive oil doesn't do well for high heat situations like frying. It's more of a salad dressing oil)
- Salt and pepper
- 1 Squash
- Optional - Other veggies like tomato, mushrooms, sweet potato, peppers.
- Combine 1/2 cup of rice with 1 cup of water in a small pot and put it on high heat. Once it starts to boil, reduce to low and simmer for 10 minutes.
- While the rice is cooking, over med-high heat, add the oil to a frying pan. Once it is heated add the onion, celery and any other vegetables you'd like. Let them soften. At the same time, heat another pan. Take the sausages out of the their encasing and just with your hands or knife, break them apart into smaller pieces. Cook until they are just a bit pink still, since you will also be baking them. If you are just eating the filling on its own, which is quite delicious, then cook them fully.
- Once the veggies have softened, add the garlic and fry for 1-2 minutes, then turn off the heat and remove the pan.
- Combine the cooked rice, veggies and sausage. Add salt and pepper to your preference.
- Cut you squash in half and clean out the seeds. Add the filling and bake, uncovered at 425 for 50-60 minutes or until the squash is soft.