Cheese sauce, sausage, and piping hot rice. Need we say more? This is the ultimate comfort food! But, even more comforting, we make this cozy dish healthy too. We use turkey sausage, jasmine rice and a perfectly cheesy sauce with a healthy secret. It's loaded with roasted squash! It adds a sweetness to the sausage to create an amazingly balanced dish, but no one will even know it's there. It's the perfect meal for a chilly October night.
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.
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.
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