Go Back
–+ servings
Print
acorn squash with kale and sausage

acorn squash with kale and sausage

serves 4
by nancy stone

Ingredients

  • 2 acorn squash halved and seeded
  • 1 tbl olive oil divided
  • ½ lb hot italian sausage
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 package kale
  • salt & pepper
  • ½ cup chicken broth
  • 2 tbl parmesan cheese
  • 2 tbl panko bread crumbs

Instructions

  1. preheat oven to 375 degrees
  2. slice a small slice from the bottom halves of the squash so they can sit flat
  3. spray cut side with olive oil spray
  4. bake squash, cut side down on a foil lined baking sheet for 30 minutes
  5. saute sausage in 1 tsp of the olive oil, breaking it up until cooked
  6. remove sausage and add 2 tsp of the olive oil
  7. saute the onions and garlic until soft
  8. add the kale and the chicken broth and season with salt & pepper and cook until wilted
  9. add the sausage and mix together
  10. when the squash is cooked, remove, flip over and turn the oven to broil
  11. fill the squash halves with the sausage-kale stuffing
  12. mix the parmesan cheese and bread crumbs and top the stuffed squash with it
  13. spray with olive oil spray
  14. broil for 2 minutes until browned