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

1. Preheat oven to 400 degrees F
2. 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.
3. 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.
4. While the squash bakes, make the filling.
5. In a large frying pan over medium high heat, brown the sausage and break up into small pieces.
6. Add mushrooms, onion, and garlic. Cook until softened.
7. Add herbs and baby kale, season with salt and pepper to taste.
8. 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.
9. 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.
10. 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.
11. 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.