I’m always looking for new ways to make eating healthier interesting. Last year, I tried a stuffed acorn squash recipe and while it was really good, it just wasn’t a fit for our family. So this fall, I played with my own combination and it was a hit!
- 2 acorn squash
- extra virgin olive oil
- Salt & Pepper
- 1 lb Italian turkey sausage
- 1 yellow onion, chopped
- 3 stalks of celery, chopped
- 1 tsp ground sage
- 1 Tbsp dried parsley
- 2 apples, chopped
- 1 bunch of kale, taken off stems and chopped
Preheat the oven to 400. Cut a thin slice off both sides of the acorn squash (so that each side can sit flat when halved). Cut the squash in half and remove the seeds. Place on a baking sheet cut side up. Brush with olive oil and sprinkle with salt & pepper. Bake for 30 minutes.
While the squash is baking. Heat about 1 Tbsp olive oil in a large saute pan over medium heat. Add the sausage, onion, celery, sage & parsley. Cook for about 8-10 minutes. Add in the apples and let it cook until the sausage is no longer pink, about another 5 minutes. Add the kale and cook until wilted.
Take the squash out of the oven and divide the sausage mixture evenly among the 4 halves. Return to the oven and bake for another 15 minutes. Let it stand for 5-10 minutes before eating.