Lately, we have been enjoying recipes that are low carb, packed with vegetables, and have a real autumn feel to them. I’ve made stuffed butternut squash and stuffed zucchini and this time I made stuffed acorn squash. For some reason stuffed winter vegetables have been calling my name and I’ve been trying one recipe after another.

Stuffing squash and other vegetables is basically a one-pot meal. You use one frying pan to salute the meat and spices and then one baking sheet or pan to put it in the oven. It’s fast and easy and also fun to look at when plated. I used my Target critter plates for this meal because they’re so darn cute!

I liked the sausage and kale in the stuffing but the breadcrumb topping was the best part! It was cheesy and crunchy and really gave the what could have been bland squash a boost in flavor. I even added some raising for a little extra sweetness and texture to the top of the breadcrumb mixture. Here’s my stuffed acorn squash:

Acorn Squash with Kale and Sausage
Recipe from: Self Magazine, November 2013

Serves: 2

Total Time: 50 minutes

Ingredients:

• 1 medium acorn squash, halved down the middle, seeds removed
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• Olive oil cooking spray
• 2 tsp. olive oil, divided
• 4 ounces hot Italian turkey sausage, casings removed
• 1/2 leek, white and light green parts only, halved and sliced
• 1 clove garlic, finely chopped
• 2 cups tightly packed torn kale
• 1/4 cup reduced-sodium chicken broth
• 2 Tbsp. chopped walnuts
• 1 Tbsp. grated fresh Parmesan
• 1 Tbsp. panko breadcrumbs

Directions:

1. Heat oven to 375°F. 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.
2. 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.
3. 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.