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Stuffed Acorn Squash with Spicy Sausage
Serves 2 Multiply for More
1 medium acorn squash, halved lengthwise seeds removed
2 teaspoons extra virgin olive oil
1 teaspoon extra virgin olive oil
8 ounces spicy Italian sausage, casings removed (pork, turkey or lean type of meat)
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cups collard greens, chiffinaude
1 cup cabbage, shredded
water as needed to deglaze the pan
2 tablespoon walnuts
1 tablespoon Parmesan cheese, freshly grated
1 tablespoon panko breadcrumbs or ground gluten free crackers, pretzels, cereal, or rice cakes
Himalayan pink salt and freshly ground pepper to taste
Heat oven to 400° F.
Cut out about ¼ inch of the flesh of each squash. Reserve for filling.
Rub the inside of each cavity of the squash with extra virgin olive oil.
Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.
Remove from oven, turn over and set aside.
In a large nonstick skillet over medium heat, heat 1 teaspoon olive oil. Add sausage; cook, breaking into pieces, until brown, 6 minutes; transfer to a bowl.
To same skillet, add the onion and garlic; cook until translucent and soft.
Add the reserved squash, cabbage and collard greens and cook until soft. Add a splash of water if they brown too quickly. Cover and cook until tender, if necessary, about 5 minutes.
Stir in browned sausage.
Divide kale-sausage filling among squash. In a small bowl, combine Parmesan and panko; sprinkle evenly over squash. Top with Walnuts.
Place back in roasting pan into the 400° F oven, just until browned on top, about 15 minutes.