Acorn Squash with Kale and Sausage

Ingredients for Acorn Squash with Kale and Sausage

• 2 medium acorn squash, halved down the middle, seeds removed

• 1/2 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• Olive oil cooking spray

• 3 teaspoons olive oil, divided

• 230g hot Italian turkey sausage, casings removed

• 1 large leek, white and light green parts only, halved and sliced

• 2 cloves garlic, finely chopped

• 4 cups tightly packed torn kale

• 1/3 cup reduced-sodium chicken broth

• 60ml chopped walnuts

• 2 tablespoons grated fresh Parmesan

• 2 tablespoons panko breadcrumbs

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat grill. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Grill until panko is golden, 2 minutes.

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