Sausage, Onion & Kale Stuffed Acorn Squash

• Gluten free
• Paleo

• Meat

  • 1 lb Italian sausage, ground spicy

• Produce

  • 1 2 cup extra large onion (diced (about 1 , large
  • 2 inch Acorn squash
  • 2 1/2 cups Kale

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/2 tsp Coconut oil

Found on isabeleats.com

Description

Directions

• Preheat oven to 375 degrees.
• Place acorn squash halves skin-side up in a large glass baking dish filled with 2 cups of water.
• Bake in over for 40-50 minutes, until skin is soft and can be poked with a fork.
• While squash is cooking, heat coconut oil in medium-sized skillet over medium-high heat.
• Add kale and onions and cook for 5 minutes, stirring frequently, until onions start to soften.
• Add ground sausage and cook for about 10 minutes. Season with salt and pepper to taste.
• Set aside until squash is ready.
• When squash is fully cooked, carefully pour out the remaining hot water from the baking dish. Turn over the squash and place skin side down. Liberally season the inside of the squash with salt and pepper.
• Fill squash halves with filling.
• Place back in oven for 20 minutes until squash begins to brown slightly around the edges.
• Top with Parmesan cheese, parsley and enjoy!