Squash is another fall classic that we can’t get enough of! It’s mild flavor makes it endlessly versatile and its packed with nutrients, is low-carb, and is very filling! You can even try switching up the flavors in the filling to put your own twist on the recipe.
Makes 4-6 servings
Prep time – 20 minutes
Cook time – 40 minutes
Ingredients:
- 2 acorn squash
- 1 lb lean turkey sausage
- 8 oz cremini mushrooms
- ½ small onion
- 2 garlic cloves
- 2 tbsp chopped fresh herbs – Sage, thyme, rosemary etc
- 1 cup baby kale, chopped
- ¼ cup parmesan cheese to top
Directions
- Preheat oven to 400 degrees F
- With a sharp knife, split squash in half from stem to base. Scoop seeds out of the middle of each. For a smaller portion cut them into 6 or 8 pieces.
- Place on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper. Roast in oven for 40 minutes or until tender. Remove and set aside.
- While the squash bakes, make the filling.
- In a large frying pan over medium high heat, brown the sausage and break up into small pieces.
- Add mushrooms, onion, and garlic. Cook until softened.
- Add herbs and baby kale, season with salt and pepper to taste.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage mixture.
- Scoop the filling into the hollowed out squash halves. Top with parmesan cheese and bake for an additional 15 minutes, or until browned and hot.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage mixture.
- Scoop the filling into the hollowed out squash halves. Top with parmesan cheese and bake for an additional 15 minutes, or until browned and hot.
