Ingredients:
- 2 medium acorn squash
- 1 tablespoon olive oil, plus more for brushing onto the squash
- 1 yellow onion, small dice
- 1 red bell pepper, small dice
- 2 stalks celery, small dice
- salt and pepper
- 1-2 teaspoons chopped fresh thyme (or half a teaspoon dried)
- 3 cloves garlic, minced
- 1 lb mild or hot Italian sausage, casings removed
- 2 cups torn curly kale
- ¾ cup freshly grated parmesan cheese, divided
Directions:
- Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
- Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.
- Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
- Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper, celery, and sauté until the onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
- Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
- Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
- Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they’ll be overfull), then sprinkle on the remaining parmesan cheese.
- Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.