10/29/2025
(Recipe of the Week) This Sausage and Kale Stuffed Acorn Squash is a feel-good meal that will boost your mood and warm you up during the cold fall and winter days.
Sausage and Kale Stuffed Acorn Squash
(via: https://bit.ly/43H7cYp )
Ingredients
For the Acorn Squash
2 acorn squashes cut half with seeds scooped out
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
For Sausage and Kale Stuffed
1 +1 tablespoons olive oil
1 pound spicy Italian sausage, no sugar-added, casings removed and nitrate-free
1/2 large onion diced
2 cloves garlic minced
2 cups white mushroom sliced
1/2 bunch of kale center rib removed and torn into pieces (about 3 cups prepared)
½ cup tomato sauce make your own or use sugar-free tomato sauce
salt and black pepper to taste
Instructions
Preheat oven to 370 degrees F.
Line a baking sheet with parchment paper and set aside.
Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
Bake in over for 50-60 minutes, until skin is soft and fork-tender.
While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
In the same skillet, add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.
Bring back the sausage and stir well to combine.
Divide kale-sausage filling among squash.
Top with Parmesan if you desire before serving. Enjoy!
Notes
If you have trouble cutting your acorn squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
If you don't want to use sausage in the filling, you can replace it for cubed chicken breast, or any other type of protein you prefer. Make your own sausage by browning ground pork and adding salt, pepper, garlic, and Italian Seasoning to taste.
Make sure you clean the exterior of the squash thoroughly as the skin is a delicious part of the meal once baked!
To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
To reheat: Reheat the acorn squash in the microwave or oven.
This dish is approved for the 30-Day Metabolic Comeback Challenge provided ingredients contain no added sugars. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT
