Wild Rice Stuffed Summer Squash

Wild Rice Stuffed Summer Squash

Ingredients:

• 2 sm. butternut squash
• 2 cups cooked wild rice
• 1 cup mozzarella pearls
• 1/4 cup golden raisins, chopped
• 1/4 cup walnuts, chopped
• 2 Tbsp. olive oil
• 1/2 cup chopped Vidalia onion
• 2 links Italian hot sausage, casings removed
• 1 Tbsp. curry powder
• 4 sprigs fresh thyme leaves, chopped
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish.

Directions:

1. For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
2. Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of squash in the sk
3. Place on a baking sheet, flesh-side up. In the bowl with cooked squash, add the rice, cheese, raisins, walnuts, a pinch of salt and pepper and mix well, set to side.
4. For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes.
5. Add to the bowl with the squash and mix well.
6. Preheat the oven to 350 F.
7. Fill the hallowed squash halves with the mixture and bake until the cheese melts and the tops are golden brown, about 15 minutes.
8. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.