SAUSAGE & RICE STUFFED FENNEL

SAUSAGE & RICE STUFFED FENNEL

INGREDIENTS: 1/4 cup olive oil, 1 chopped onion,  1 cup diced butternut squash, 2 chopped scallions, 2 hot Italian sausage links, 2 cups jasmine rice, 1 teaspoon adobe seasoning, garlic powder, 1 tablespoon crushed red pepper, 3 heaping tablespoons Hungarian peppers, (I used Patty's Peppers) 6 ounces grilled artichoke hearts, 2 ounces marinated sun-dried tomatoes and a little paprika. 

Separate the fennel and cook on a foil lined cookie sheet for half hour at 375. I sprayed the sheet and the fennel with organic olive oil spray and I sprinkled some garlic powder and some of the adobe seasoning on the fennel. Sauté chopped sausage,  onions and squash in oil while rice and fennel is cooking. When sausage is browned, add the rest of the ingredients. Stuff the fennel with the mix. Bake uncovered for 40 minutes on 350.

I garnished the fennel with paprika and homemade garlic sauce.