Easy Stuffed Acorn Squash {Sausage + Kale}
This Easy Stuffed Acorn Squash is a comforting fall dinner idea, stuffed with homemade turkey sausage and chopped kale.
Servings: 4 servings
Calories: 303kcal
Ingredients
- 2 tbsp olive oil, divided
- 2 acorn squash, sliced in half
- Salt & pepper to taste
- 2 cups chopped kale
Homemade turkey sausage
- 1 lb ground turkey or chicken
- 1 tbsp fennel seeds
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 425 F. Slice squash in half and scoop out seeds. Drizzle with 1 tbsp olive oil and season with salt & pepper. Bake on a parchment-lined baking sheet for 40 minutes or until squash is fork tender.
- Meanwhile, combine ingredients for turkey sausage in a large bowl.
- Heat remaining 1 tbsp of olive oil in a large skillet over med-high heat, then add turkey sausage, breaking up with a spoon and cooking until browned, about 7-8 minutes. Remove from heat and stir in kale then set aside.
- When squash is done, add turkey and kale mixture, then bake another 5 minutes. Serve and enjoy!
- Storing and reheating: Leftovers will last in fridge up to 5 days. To reheat, microwave for 1-2 minutes on high, or bake in a 375 F oven for 10-15 minutes until heated through.
Video
Notes
Try making this recipe with another winter squash like butternut squash, spaghetti squash, pumpkin or Hubbard squash.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 15-20 minutes at 350 F or in the microwave for 2-3 minutes.
Freeze the filling for 2-3 months and the cooked squash for 10-12 months.
Nutrition
Calories: 303kcal | Carbohydrates: 27g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 80mg | Potassium: 1294mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4449IU | Vitamin C: 64mg | Calcium: 142mg | Iron: 3mg