Stuffed Acorn Squash

2 c wild rice mix (Cooked)
1 c cooked Mulay’s ground sausage
1 egg beaten
1/4 chopped onion
1/4 pine nuts
1/4 c olive oil

3 small acorn squash or large bell peppers to stuff.

Mix all ingredients together. Fill squash or peppers with heaping mound. Bake at 350 for 30 – 45 minutes until squash or peppers are tender. Enjoy!