Rice Stuffed Acorn Squash

1 medium to large acorn squash (2 1/2 lbs)

3 frozen, cooked breakfast sausage patties, thawed

2/3 cup frozen baby peas

1 cup hot cooked brown rice (1/3 cup uncooked)

1/4 tsp dried basil leaves

1/4 tsp dried parsley

1/8 tsp kosher salt

1/8 tsp ground black pepper

2 tbsp shredded Parmesan cheese

Halve squash lengthwise and remove seeds. Place cut side down on a microwave safe dish. Cook on HIGH 5 minutes. Rearrange squash and cook 5-7 minutes more or until tender.

Crumble sausage and place in a small saucepan. Cook over medium heat until lightly browned. Drain and set aside. In the same saucepan cook peas in a small amount of water for 2 minutes. Drain, add rice, sausage, basil, parsley, salt and pepper. Stir in cheese.

Place squash cut side up on a serving plate. Fill centers with hot rice mixture. Place any extra filling on a serving plate.