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Kale and Sausage Stuffed Acorn Squash
  • 2 medium acorn squash , halved down the middle, seeds removed
  • salt
  • freshly ground black pepper
  • 3 tbsp olive oil , divided
  • 1 lb sausage meat , casings removed
  • 1 batch of green onions , chopped
  • 2 cloves garlic , finely chopped
  • 1 batch kale , torn into pieces
  • 1/2 cup chicken broth
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons breadcrumbs
  1. Heat oven to 375°. Cut the squash in half and scrape out the seeds with a spoon. Season the inside of the squash with a drizzle of olive oil (1 tbsp), salt and pepper. Bake the squash face down on an aluminum foil lined baking sheet. Bake for about 30 or until soft and tender. Remove from the oven.
  2. Heat 1 tbsp of olive oil in a large non-stick pan. Add in the sausage and cook until brown. Remove from the pan and set aside.
  3. In the same pan, add an additional tablespoon of olive oil and cook the green onion until tender. Add the garlic and cook for an additional 30 seconds. Do not over cook.
  4. Add the chopped kale to the pan along with the broth. Cover and cook until the kale is tender. Toss in the cooked sausage and stir to combine.
  5. Scoop the filling into the squash halves. In a separate small bowl, combine the Parmesan cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the kale mixture.
  6. Place the stuffed squash under the broiler until the breadcrumb mixture is golden.