Stuffed Acorn Squash

  • 1 medium acorn squash , halved down the middle, seeds removed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil cooking spray
  • 2 teaspoons olive oil, divided
  • 4 ounces hot Italian turkey sausage, casings removed (optional)
  • 1 onion, sliced
  • 1 cloves garlic, finely chopped
  • 2 cups tightly packed torn kale
  • 1/4 cup chicken or vegetable broth
  • 1/8 cup chopped walnuts
  • 1 tablespoons grated fresh Parmesan
  • 1 tablespoons panko breadcrumbs


Heat oven to 375°. Cut a thin slice off round side of 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 teaspoon oil and onion; 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.

Adapted from