Stuffed Acorn Squash

Ingredients

• 2 medium acorn squash
• 2 Tablespoon olive oil
• salt and pepper (to taste)
• 1 lb ground sausage
• 8 ounces baby bella mushrooms
• 2 cups kale (chopped with large stems removed )
• 1/2 teaspoons fresh thyme

Instructions

1. 1

   --- Roast the Acorn Squash ---

2. 2

   Preheat oven to 400°F. Cut the acorn squash in half and scrape out and remove the seeds.

3. 3

   Lay each squash half on a parchment lined baking sheet, face up, and drizzle the flesh with oil. Sprinkle with salt and pepper.

4. 4

   Bake for one hour, until the squash begin to caramelize and you can easily slide a knife through the squash. *If your squash are large or small, either add or subtract about 10 minutes and watch closely toward the end of cook time.

5. 5

   --- Cook the Sausage with Sautéed Mushrooms & Kale ---

6. 6

   While the squash cooks, brown the sausage in a large skillet over medium heat for about 3 minutes, breaking apart as it cooks. Spoon the sausage into a bowl and set aside. Don't wipe out the pan.

7. 7

   Add the mushrooms to the skillet and sauté in the sausage grease, stirring occasionally, until browned. Stir in the kale and sautée together, stirring occasionally, for about 2 minutes.

8. 8

   Season to taste with salt and pepper, and sprinkle in fresh thyme.

9. 9

   --- Assemble and Serve ---

10. 10

    Spoon the sausage mixture into the squash halves and serve!