Sausage and Kale Stuffed Acorn Squash

• Gluten free

• Meat

  • 1 lb Italian sausage, spicy

• Produce

  • 4 Acorn squash
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 Onion, large
  • 1 pinch Red chili flakes

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese

Found on foxandbriar.com

Description

Ingredients

• 4 acorn squash
• 2 Tablespoons butter
• 1 pound spicy Italian sausage (I used chicken sausage)
• 1 bunch of kale, center rib removed and torn into pieces (about 6 cups prepared)
• 1 large onion, diced
• 1 Tablespoon olive oil
• 2 cloves garlic, pressed, grated or very finely minced
• ¼ cup parmesan cheese
• kosher salt
• pinch red chili flakes (optional)

Directions

• Preheat oven to 400 degrees.
• Slice the top inch off the top of each acorn squash and save the tops. Use a spoon to clean out the seeds. Slice a very small bit off the bottom if necessary so that the squash sits flat. Place in a baking dish, and put ½ tablespoon of butter in the bottom of each squash cavity, season with salt and pepper. Set aside.
• In a large saute pan, brown the sausage over medium high. When done, remove from pan.
• Wipe out the pan and add the olive oil. Add the diced onion, season with salt, pepper and red pepper flakes and cook for about 8 minutes, until the onion is softened.
• Add the garlic and kale, saute for 3-4 minutes or until the kale is wilted.
• Add the sausage back into the pan and stir to combine.
• Spoon the sausage filling into each squash, being careful not to pack it too tightly (depending on how large your squash is, you may have some filling leftover).
• Place the tops back on the squash, covering the filling, and bake for about 55 minutes, until squash is very tender.
• Remove from oven and remove tops. Grate about 1 Tablespoon of parmesan cheese over the acorn squash and then put back in the oven for about 5 move minutes to allow the cheese to melt.
• Remove from oven and serve.