Squash with Vegetarian Sausage and Rice Stuffing

 

1

medium acorn squash

1/2

cup Green Giant® frozen sweet peas

1/2

cup water

1/4

teaspoon dried thyme leaves

1/8

teaspoon salt

1/2

cup uncooked instant brown rice

3

frozen meatless breakfast sausage patties (from 8-oz box)

2

tablespoons shredded fresh Parmesan cheese

• 1 Cut squash in half lengthwise; remove seeds. In 8-inch square (2-quart) glass baking dish, place squash halves, cut side down. Cover with microwavable plastic wrap. Microwave on High 9 to 11 minutes or until squash is fork-tender.
• 2 Meanwhile, in 2-quart saucepan, heat peas, water, thyme and salt to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; stir. Let stand covered 5 minutes or until liquid is absorbed.
• 3 Heat 8-inch nonstick skillet over medium heat. Add sausage patties; cook 5 to 6 minutes or until lightly browned and thoroughly heated, breaking up patties into 1/2-inch pieces as they thaw.
• 4 Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.