1 Lrg leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 c tightly packed torn kale
1/3 c chicken broth
1/4 c chopped pistachios (optional)
2 Tbsp grated parmesan
2 Tbsp panko breadcrumbs
Instructions
Preheat oven to 375 degrees. Cut a thin slice off each squash half to create a stable base. Sprinkle with salt and pepper; coat with PAM. Place squash flesh side down on a baking sheet lined with foil; bake 30 minutes or until golden and tender. Remove from oven; flip squash and set aside.
Preheat broiler. Heat 1 tsp oil in large nonstick skillet over medium heat. Cook sausage, breaking into pieces until brown, about 6 minutes. Transfer to bowl. Add remaining 2 tsp oil and leek to pan. Cook until leek is soft, about 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth.
Cover and cook until kale is tender, about 5 minutes; stir in sausage. Divide kale-sausage filling among squash halves. In a small bowl, combine pistachios, parmesan and panko; sprinkle evenly over sausage mixture and coat with PAM. Broil until panko is golden, 2 minutes.
Originally Submitted
10/14/2018
0 Out of 5 from
0 reviews
You can add this Acorn Squash with Kale and Sausage recipe to your own private DesktopCookbook.
