It’s officially fall and we’re ready to embrace everything pumpkin spice, cinnamon and apple flavored! This stuffed acorn squash recipe is almost as amazingly fall as our pumpkin spice muffins. Stuffed with sausage and kale, this recipe is great for just one person or your entire family!
For the acorn squash
2 acorn squashes — cut half with seeds scooped out
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
For sausage and kale
1 tablespoons olive oil
1 pound spicy Italian sausage — casings removed and nitrate-free
1/2 large onion — diced
2 cloves garlic — minced
2 cups white mushroom — sliced
1/2 bunch of kale — center rib removed and torn into pieces (about 3 cups prepared)
½ cup tomato sauce — make your own or use sugar-free tomato sauce
kosher salt and black pepper to taste
Preheat oven to 370 degrees F.
Line a baking sheet with parchment paper and set aside.
Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
Bake in over for 50-60 minutes, until skin is soft and fork-tender.
While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
In the same skillet, add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.
Bring back the sausage and stir well to combine.
Divide kale-sausage filling among squash.
Top with Parmesan if you desire before serving. Enjoy!
Per Serving–Calories: 385, Fat: 19g, Saturated Fat: 4g,
Sodium: 1150mg, Carbohydrates: 30g, Fiber: 8g, Sugar: 2g, Protein: 18g,