Scott:
Ana:
Alex:
Ingredients
- 2 medium acorn squash, halved down the middle, seeds removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- 8 ounces hot Italian turkey sausage, casings removed
- 1 large leek, white and light green parts only, halved and sliced
- 2 cloves garlic, finely chopped
- 4 cups tightly packed torn kale
- 1/3 cup reduced-sodium chicken broth
- 1/4 cup Chopped walnuts
- 2 tablespoons grated fresh Parmesan
- 2 tablespoons panko breadcrumbs
Steps
1) Heat oven to 375°
2) Cut a thin slice off round side of each squash half to create a stable base
3) Sprinkle with salt and pepper; coat with cooking spray
4) Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes
5) Remove from oven; flip squash and set aside
6) Heat broiler
7) In a large nonstick skillet over medium heat, heat 1 teaspoon oil
8) Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl
9) To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes
10) Add garlic; cook, 30 seconds
11) Add kale and toss; add broth
12) Cover and cook until kale is tender, 5 minutes; stir in sausage
13) Divide kale-sausage filling among squash
14) In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray
15) Broil until panko is golden, 2 minutes