Acorn Squash with Kale & Sausage

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Ingredients

  • 2 medium acorn squash, halved down the middle, seeds removed
  • Olive oil cooking spray
  • 3 teaspoons olive oil, divided
  • 8 ounces hot Italian turkey sausage, casings removed
  • 1 large leek, sliced
  • 2 cloves garlic, finely chopped
  • 4 cups kale
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons panko breadcrumbs
  • Salt & pepper

Directions

  1. Heat oven to 375°. 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. Heat broiler.
  2. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook until brown. Add remaining 2 teaspoons oil and leek; cook until leek is soft. Add garlic, kale and 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 over squash bowls and coat with cooking spray.
  4. Broil until panko is golden, 2 minutes.

Enjoy!

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