Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 yellow onion
- 1 red bell pepper
- 2 stalks celery
- Salt and pepper
- Fresh thyme
- 3 cloves garlic
- 1 lb chicken, turkey, or beef sausage
- 2 cups torn curly kale
- ¾ cup grated parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Cut each acorn squash in half width-wise and scoop out the seeds. Brush the cut sides with olive oil.
- Place the squash halves cut side down on the baking sheet and roast for about 25 minutes until fork-tender.
- In a skillet, heat olive oil over medium heat, add chopped onion, bell pepper, and celery; sauté until soft.
- Stir in thyme, garlic, and chicken, turkey, or beef sausage; cook until browned.
- Add kale to the skillet and cover for a few minutes until wilted. Mix in half of the parmesan cheese.
- Turn the squash cut side up, fill generously with the sausage mixture, top with remaining cheese, and broil for 2-3 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg