Stuffed Acorn Squash

Great tasting winter weather meal in an edible bowl
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2 medium acorn squash
  • olive oil spray
  • salt and pepper

Filling

  • 1 lb lean turkey Italian sausage
  • 1 cup shredded carrots
  • ½ sweet onion diced (~ 3 oz)
  • 2 TBS olive oil
  • 1 gala apple ~ 4 oz, diced
  • 2 TBS fresh sage chopped
  • 4 cups chopped kale
  • 1/3 cup water
  • 2/3 cup chopped pecans
  • 1/3 cup pine nuts
  • 2 TBS maple syrup
  • salt and pepper to taste

Instructions
 

  • Pre-heat oven to 400° F.
  • Cut acorn squash lengthwise and scoop out seeds. Spray inside with olive oil spray. Season with salt and pepper and lay skin-side up on a foil lined baking sheet and roast in oven for 30-40 mins.
  • While squash is in the oven, brown sausage, set aside. In the same pan, sauté shredded carrots and onions in olive oil, until tender, about 5 mins.
  • Add apple, kale, sage, and water and sauté 5-10 mins, until apples are tender. Add nuts and maple syrup. Add sausage back in and salt and pepper to taste.
  • Remove squash from the oven and reduce oven temperature to 350° F. Place squash in a baking dish open side up.
  • Fill with the sausage mixture and return to oven.
  • Cook at 350° F until heated through (about 15-20 mins)