Stuffed Acorn Squash

Fall is one of my favorite times of the year. This meal goes hand in hand with the 'comfort food' we often think of in the Fall. My family loved it and I hope yours will too. I served this with a side of applesauce and a salad. 

Stuffed Acorn Squash

  • 3 small acorn squash
  • 3 tbsp. extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 1 cup cooked rice
  • 1 1/2 pounds breakfast sausage
  • 1/2 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, stems removed and chopped

Preheat oven to 400°. Cut each end off squash and halve.

Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.

Meanwhile, make filling: in a large skillet over medium heat, cook sausage. Breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Add onion and celery and cook until soft. Season with salt and pepper. Add garlic cook until fragrant, 1 minute more.

Add kale and cook, stirring frequently. Add cooked rice and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

You can add variety by adding in mushrooms and apples or both to this as well. I ended up with extra filling. My family didn’t seem to mind as it disappeared before dinner was over.

Enjoy Good Food,

Coach Nancy

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