Sunny’s Wild Rice and Sausage Stuffed Squash

Saw this on The Kitchen on the Food Network and I had to make it!

Squash:

1 medium butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, pearl size or cut into bite sized pieces
1/4 cup walnuts, chopped
Salt and pepper

Sausage:

2 T olive oil
1/2 cup chopped sweet onion
3/4 lb hot Italian sausage
1 T mild yellow curry powder
6 sprigs fresh thyme, leaves stripped and chopped
Basil, for garnish
Olive oil for drizzling

1. Prick the squash all over with a fork. Microwave flipping halfway through, 10-15 minutes. Let cool.

2. Cut off the squash stem and cut in half lengthwise. Discard the seeds and scoop out flesh into a bowl, leaving 1/4 in within the skin to maintain shape. Place in a baking pan, flesh side up.

3. Add the rice, bronconcini, walnuts, salt and pepper to the bowl with the squash and mix well to combine.

4. Add olive oil, onions, sausage, curry powder, thyme and salt and pepper to a large pan over medium high heat. Cook for about ten minutes. Add to the bowl with the squash and stir to combine.

5. Preheat oven to 350 degrees. Fill squash halves with mixture and roast about 15 minutes. Sprinkle with chopped basil and drizzle of olive oil.