30 minutes
Serves 6
Ingredients:
1 acorn squash
1 pound turkey sausage
2 Tbsp. butter
2 Tbsp. whole wheat flour
2 cups lowfat milk
2 cups cheddar cheese, shredded
1 tsp. garlic salt
1 tsp. paprika
Make Dinner:
Cut squash in half. Scoop out seeds and place squash face down in a pie pan filled halfway with water. Microwave squash on high until soft, about 10 minutes. While squash is cooking, brown sausage in a frying pan over medium heat until crumbly. When cooked through, set aside. To make cheese sauce, melt butter in a large saucepan over medium heat. Add flour and stir constantly with a wire or silicone whisk. When thick paste forms, add 1/2 cup milk. Stir constantly. Cook for 3 minutes until sauce thickens and begins to slightly bubble. Add another 1/2 cup milk. Stir for 3 minutes until bubbly. Add another 1/2 cup milk and 2 cups of cheese. Stir sauce to melt cheese. As sauce begins to thicken, add salt and paprika. Reduce heat to low and add last 1/2 cup of milk. Scoop soft squash out of its shell and blend into cheese sauce until smooth. Add sausage to cheese sauce and mix to combine. Serve on a bed of jasmine rice.
Jasmine Rice
2 cups rice
4 cups water
1 tsp. salt
1 tsp. black pepper
Heat rice, water, salt and pepper over medium high heat in a medium saucepan with tight fitting cover. As soon as water boils, reduce heat to low. Simmer over low heat for 20 minutes. Serve immediately.