Sausage and Kale Stuffed Acorn Squash

This Sausage and Kale Stuffed Acorn Squash is a feel-good meal that will boost your mood and warm you up during the cold fall and winter days.

Since I made my Easy Roasted Acorn Squash recipe last week, I can’t stop eating this yummy squash. Oh my God. It is now my favourite fall veggie. So, today you’ll be amazed by this Sausage and Kale Stuffed Acorn Squash recipe too because this is so delicious that will become your favorite for fall and winter dinners.

This recipe is not only hearty and satisfying but healthy too. You probably know but acorn squash is loaded with vitamin C, which is a great vitamin to help to boost your mood during the cold weather. Sometimes, many of us experience a mood shift during the colder, darker days of winter. But one of the ways to beat the winter blues is to eat tons of healthy food that contains lots of vitamin C like acorn squash. So, this is one more reason to make this recipe now, friends!

I’ve recently fallen in love with acorn squash like I mentioned in my Easy Roasted Acorn Squash Recipe. Since then, I’ve made Taco Stuffed Acorn Squash, Sausage and Apple Stuffed Acorn Squash, and this amazing kale stuffed one now!

How to make this Sausage and Kale Stuffed Acorn Squash:

This Sausage and Kale Stuffed Acorn Squash recipe is very easy to make. It’s so simple that I feel sort of guilty even calling this a recipe…hahahahha! But when I made it, it turned out so delicious that I thought I should share with you, my readers.

So, to make this recipe you just need to…

1. Bake the squash in the oven for about 50 to 60 minutes.
2. While the acorn squash is in the oven, prepare the filling by cooking the sausage and then sauté onions, garlic, mushroom, kale and tomato sauce in the skillet.
3. Then, when the acorn squash is baked, remove from the oven and stuff the baked squash with the filling you just prepared.

For more detail about how to make this recipe, visit the recipe carb below.

Tips and Notes to make this Sausage and Kale Stuffed Acorn Squash:

• You can stuff the acorn squash with a number of things. If sausage is not your thing, you can replace it for cubed chicken breast, shrimp, tofu or any other type of protein you prefer.
• Or you can also make a vegetarian version of this dish by replacing sausage for rice or quinoa.
• This sausage and kale stuffing can really be used to fill any type of winter squash. It goes really well with butternut squash or sweet potato too. Or you can try this Easy Ground Turkey Stuffed Peppers but with the sausage kale stuffing instead!
• After you bake the acorn squash, its skin becomes so thin that you can actually eat it. Awesome, right?

Want some more delicious seasonal recipes like this one? Try these 40 Easy Fall Dinner Recipes!

Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!

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4.33 from 28 votes

Sausage and Kale Stuffed Acorn Squash

This Sausage and Kale Stuffed Acorn Squash is a feel-good meal that will boost your mood and warm you up during the cold fall and winter days.

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

Servings: 4 people

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Ingredients

For the Acorn Squash

• ▢ 2 acorn squashes cut half with seeds scooped out
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon paprika
• ▢ Salt and pepper to taste

For Sausage and Kale Stuffed

• ▢ 1 +1 tablespoons olive oil
• ▢ 1 pound spicy Italian sausage casings removed and nitrate-free
• ▢ 1/2 large onion diced
• ▢ 2 cloves garlic minced
• ▢ 2 cups white mushroom sliced
• ▢ 1/2 bunch of kale center rib removed and torn into pieces (about 3 cups prepared)
• ▢ ½ cup tomato sauce make your own or use sugar-free tomato sauce
• ▢ kosher salt and black pepper to taste

US CustomaryMetric

Instructions

• Preheat oven to 370 degrees F.
• Line a baking sheet with parchment paper and set aside.
• Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
• Bake in over for 50-60 minutes, until skin is soft and fork-tender.
• While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
• Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
• In the same skillet, add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
• Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
• Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.
• Bring back the sausage and stir well to combine.
• Divide kale-sausage filling among squash.
• Top with Parmesan if you desire before serving. Enjoy!

Tips

• If you have trouble cutting your acorn squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
• If you don't want to use sausage in the filling, you can replace it for cubed chicken breast, shrimp, tofu or any other type of protein you prefer.
• Make sure you clean the exterior of the squash thoroughly as the skin is a delicious part of the meal once baked!
• To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
• To reheat: Reheat the acorn squash in the microwave or oven. 

Nutrition Information

Serving: 1/4 Calories: 385kcal (19%) Carbohydrates: 30g (10%) Protein: 18g (36%) Fat: 19g (29%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 73mg (24%) Sodium: 1150mg (50%) Fiber: 8g (33%) Sugar: 2g (2%) Vitamin A: 4700IU (94%) Vitamin C: 94.1mg (114%) Calcium: 130mg (13%) Iron: 3.8mg (21%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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