Sausage Stuffed Acorn Squash

By á-6416

Ingredients

• For the filling:
• 1 acorn squash, halved and seeds removed
• 1/2 tsp extra virgin oil
• 1/4 tsp Italian seasoning or Herbs de Provence
• Sea salt & cracked black pepper, to taste
• 2 teaspoons of purified water
• 1 1/2 Tbsp extra virgin olive oil
• 1/2 a yellow or sweet onion, diced
• 2 cloves of fresh garlic, minced
• 1 cup of heirloom cherry tomatoes, halved
• 1/2 a bundle of kale, stems removed
• 1/2 lb of ground Italian pork sausage
• Sea salt & cracked black pepper, to taste
• 1/8 cup of shredded full­ fat mozzarella cheese

Preparation

Step 1

Slice the squash in half and scoop out the insides (seeds & guts).
Line a roasting pan with foil and place each half cut side on on the tray.
Rub the squash lightly with olive oil.
Sprinkle the rims with the Italian seasoning, sea salt and black pepper.
Pour a teaspoon of water into the middle of each squash half.
Bake for 35­-45 minutes (adding more water to the squash if necessary) or until the squash is fork tender. If the squash becomes too dark, cover it with foil.
Heat up the additional olive oil on medium heat in a skillet.
Dice the onion and let that cook for 5-­7 minutes.
Mince the garlic and halve the tomatoes.
Add the ground sausage to the skillet, breaking it up into smaller pieces.
Cook the sausage all the way through and then add the garlic and tomatoes.
Cook for another 5 minutes or so.
Meanwhile, wash the kale and remove the woody stems. Tear the leaves into smaller pieces and add to the pan. Stir occasionally to wilt.
Season the filling to taste with sea salt and fresh cracked pepper.
When the squash is cooked through, divide the filling amongst both halves and top with the shredded mozzarella cheese.
Stick back in the oven for 3­-5 minutes to melt and serve immediately.
If fresh tomatoes aren’t available (or in season), substitute canned or frozen fire-­roasted diced tomatoes with the juices drained.
Feel free to substitute whatever greens or cheese you have on hand. This recipe is very flexible.

Notes

Net Carb Count*: 30.62 g net carbs (per serving - serves 2)

Total Carb Count: 36.12 g total carbs (per serving - serves 2)

*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.