Ingredients
- 1 medium acorn squash, halved and deseeded
- 2 tablespoons extra virgin olive oil, divided
- 1/2 lb ground turkey sausage
- 1 clove garlic, minced
- 1/2 cup red onion, chopped
- 1 cup kale, chopped
- 1/4 cup apple, chopped
- 1/4 cup dried cranberries
- 1 teaspoon thyme (fresh or dried)
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the acorn squash lengthwise and remove the seeds. Place squash halves skin-side down on the prepared sheet and roast for 50 minutes, or until fork-tender.
- While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground turkey sausage and cook until browned, breaking it apart. Transfer to a plate.
- In the same skillet, add remaining olive oil, then sauté kale, garlic, and red onion for about 5 minutes, until the onion is soft.
- Stir in chopped apples, dried cranberries, and thyme; cook for 1 more minute.
- Return the sausage to the skillet and mix well.
- Spoon the filling evenly into the cooked acorn squash halves.
- Broil for 3–5 minutes until lightly browned.
- Season with salt and pepper before serving.
Notes
- Substitute turkey sausage with plant-based sausage for a vegetarian option.
- Make ahead by preparing the filling in advance and reheating before stuffing the squash.
- Use butternut squash if acorn squash is unavailable, adjusting bake time as needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 squash half
- Calories: 310
- Sugar: 9g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg
