Food cooked in its own bowl–does it get any easier than that? I love making stuffed squash–not only is it cozy and delicious, but stuffed squash is a great way to use up small bits of leftover fresh vegetables and turn them into something amazing.
All winter squash are high in fiber, low in fat and an excellent source of vitamins, including beta-carotene, vitamin B, vitamin C and potassium. It is also filling due to its high fiber content, and very inexpensive! Win-win-win-win! A serving of stuffed squash is 1/2 of a squash–we usually make more though, since a stuffed squash half makes a completely amazing lunch later.
There are endless combinations of foods for this dish, and I almost never make it the same twice, but this is one of our favorites. It has a nice, Italian flavor that spices up the squash without being overpowering. So grab an acorn squash (or two) and make your own delicious creation!
Stuffed Acorn Squash (makes 4 servings)
- 2 acorn squash
- 4 tablespoons fresh, grass-fed butter
- 2 tablespoons olive oil
- 1 small, organic onion, peeled and chopped
- 4 cloves organic garlic
- 4-6 sun dried tomato halves
- 1 small bunch kale, washed, trimmed and chopped (about 4 cups raw)
- 1/2 cup water
- 1 lb. organic chicken sausage (ours was Italian sausage)
- Kosher or sea salt and ground black pepper to taste
- 1 cup organic, mozzarella cheese, grated
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
- Cover the sun dried tomato halves with very hot water and let soak.
- Wash the outside of the squash and dry carefully. Using a sharp knife, carefully cut the squash in half widthwise. Scoop out and discard the seeds. To make sure each half will stand up properly, trim a little bit of the squash ends, making a flat edge.
- Rub the inside of the squash with 1 tablespoon of butter each and put the squash, cut side up on the baking sheet. Roast the squash for 45 minutes or until the squash flesh is soft.
- While squash is roasting, heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the skillet. Cook until sausage is no longer pink and cooked through, about 10 minutes.
- Remove the sausage and add the onion to the pan. Cook 2-3 minutes. Add the garlic and cook 1 minute.
- Remove the sun dried tomatoes from the water, chop, and add to the pot.
- Add the kale, sausage and water to the pan, tossing all ingredients well. Reduce heat to low and simmer about 10 minutes or until squash is cooked.
- Remove squash from the oven and let rest until cool enough to handle (about 15 minutes). Reduce oven heat to 350 degrees.
- Scoop roasted flesh from the cooked acorn squash, leaving about 1/4″ of flesh to keep the squash shell stable. Return the squash shells (scooped side up) to the baking sheet.
- Add the kale mixture to the bowl and combine everything well. Season with kosher salt and black pepper to taste.
- Stuff the squash halves with the squash-kale mix, top each half with 1/4 cup of shredded cheese, and bake for 15-20 minutes.
- Serve immediately.