Acorn Squash with Kale and Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts
- olive oil cooking spray
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons panko breadcrumbs
- 2 medium acorn squash, halved down the middle, seeds removed
- 3 teaspoons olive oil, divided
- 8 ounces hot italian turkey sausage, casings removed
- 1 large leek, white and light green parts only, halved and sliced
- 2 cloves garlic, finely chopped
- 4 cups tightly packed torn kale
- 2 tablespoons grated fresh parmesan
Preparation Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes. Per serving: 376 calories, 17 g fat, 4 g saturated fat, 47 g carbohydrate, 7 g fiber, 17 g protein Nutritional analysis provided by Self
Preparation Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes. Per serving: 376 calories, 17 g fat, 4 g saturated fat, 47 g carbohydrate, 7 g fiber, 17 g protein Nutritional analysis provided by Self
