- Serves: 2 people
Ingredients
- 1 acorn squash (approximately the size of a grapefruit, or slightly larger)
- 1/2 c cooked, crumbled sausage of your choosing
- 2 c kale, or other dark leafy green, chopped and stems removed
- low-sodium vegetable stock, for cooking greens
- 1 1/2 c leftover dressing or stuffing
- parmesan cheese, for topping
Instructions
- Preheat oven to 375 degrees F. Cut the acorn squash in half from the stem to the root. Scoop out the seeds. Place cut side down in a Pyrex dish. Pour enough water in the dish to cover the bottom 1/4 inch of the squash. Cover loosely with foil and place in the oven. Bake for 30-50 minutes, or until the squash is tender when poked with a fork.
- Meanwhile, cook the sausage in a large skillet over medium-high heat. Once the sausage has browned, drain off any fat and wipe out the skillet. Add a few tablespoons of low-sodium vegetable stock and cook the kale until wilted. Remove from heat. Add dressing and cooked sausage and mix with the kale. Add salt and pepper as needed.
- Once the squash is fully cooked, flip the squash halves over. Spritz the pulp with a bit of olive oil and sprinkle with salt and pepper.
- Fill each well with the stuffing mixture. Feel free to pack down the stuffing and overflow the well a bit (or a lot).
- Re-cover loosely with foil and bake for another 15 minutes until the filling is hot and bubbling. Remove from oven and grate fresh Parmesan on top. Serve immediately.
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