Stuffed Acorn Squash
An absolutely delicious fall dinner! This stuffed acorn squash is roasted to perfection, then stuffed with sausage and sautéd mushrooms and kale.
Servings: 4 people
Calories: 522kcal
Ingredients
Roasted Acorn Squash
- 2 medium acorn squash
- 2 Tablespoon olive oil
- salt and pepper to taste
Sausage & Sautéed Mushrooms & Kale
- 1 lb ground sausage
- 8 ounces baby bella mushrooms
- 2 cups kale chopped with large stems removed
- 1/2 teaspoons fresh thyme
Instructions
Roast the Acorn Squash
- Preheat oven to 400°F. Cut the acorn squash in half and scrape out and remove the seeds.
- Lay each squash half on a parchment lined baking sheet, face up, and drizzle the flesh with oil. Sprinkle with salt and pepper.
- Bake for one hour, until the squash begin to caramelize and you can easily slide a knife through the squash. *If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time.
Cook the Sausage with Sautéed Mushrooms & Kale
- While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. Spoon the sausage into a bowl and set aside. Don't wipe out the pan.
- Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes.
- Season to taste with salt and pepper, and sprinkle in fresh thyme.
Assemble and Serve
- Spoon the sausage mixture into the squash halves and serve!
Nutrition
Calories: 522kcal | Carbohydrates: 28g | Protein: 22g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 744mg | Potassium: 1448mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4223IU | Vitamin C: 65mg | Calcium: 142mg | Iron: 3mg
