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 it will become your favorite for fall and winter dinners.

This recipe is not only hearty and satisfying, but it’s light and super fresh, too.

Sometimes, many of us experience a mood shift during the colder, darker days of winter. So, this is one more reason to make this recipe now, friends!

I’ve recently fallen in love with acorn squash, as 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 it 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 sautéing onions, garlic, mushrooms, kale, and tomato sauce in the skillet.
3. Then, when the acorn squash is baked, remove it from the oven and stuff the baked squash with the filling you just prepared.

For more details 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 with 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?

3.88 from 32 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.

© Author: Olivia Ribas

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

Servings: 4 people

• Pin It

Print Rate Email

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Page Title

Page URL

Go!

By submitting this form, you consent to receive emails from Primavera Kitchen.

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
• ▢ 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 Carbohydrates: 30g Protein: 18g Fat: 19g Cholesterol: 73mg Sodium: 1150mg Fiber: 8g Sugar: 2g Calcium: 130mg Iron: 3.8mg

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