Acorn Squash with Turkey Sausage
I love acorn squash—not just because it’s a fast fuel, high in fiber, and packed with vitamin A, but also because it tastes so good. Although acorn squash makes the perfect autumn meal, I can eat it at any time of the year. This recipe relies on high-protein turkey sausage as the stuffing base, making the dish a complete meal.
INGREDIENTS
- 2 acorn squash, halved down the middle, seeds removed
- 4 Italian turkey sausage links, casings removed
- 1/4 cup onions, chopped
- 1 leek, white and light green parts only, sliced
- 4 cups kale, tightly packed and torn
- 1/2 cup chicken broth
- 2 cloves garlic, chopped
- 2 tablespoons panko breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 1/4 cup walnuts, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon olive oil
- Cooking spray
DIRECTIONS
Pre-heat oven to 375 degrees. Cut squash in half down the middle then cut a thin slice off the bottom round side, creating a stable base. Coat squash with cooking spray and sprinkle with salt and pepper. Bake squash flesh down for 30 minutes or until golden brown. Remove from oven and set aside.
Heat a skillet over medium heat. Add olive oil and brown onions and garlic. Then crumble sausage and brown for 6 minutes. In the same skillet, add leeks, kale, and broth and cook for 5 minutes. In a bowl, mix Parmesan cheese, panko, and walnuts.
Divide sausage mixture among squash and sprinkle the cheese mixture on top and bake for 2 minutes or until golden.
