The Fast Way to Preparing Appetizing Acorn Squash with Kale and Turkey Sausage

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Acorn Squash with Kale and Turkey Sausage

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Below are the ingridients that are required to make a delicious Acorn Squash with Kale and Turkey Sausage:

  1. Prepare 3 of acorn squash.
  2. Prepare 1/2 tsp of salt.
  3. Provide 1/4 tsp of black pepper.
  4. Provide of Olive oil cooking spray.
  5. Use 3 tsp of olive oil.
  6. Prepare 1 lb of spicy Italian turkey sausage.
  7. Get 1 of large leek.
  8. Use 3 cloves of garlic.
  9. Prepare 4 cups of baby kale.
  10. Use 1/3 cup of chicken broth.
  11. Take 1/4 cup of chopped walnuts.
  12. Take 3 tsp of parmesan cheese, freshly grated.
  13. Provide 3 tbs of panko breadcrumbs.
  14. Take of Red pepper flakes, optional.

Done with the ingridients? Below are the sequences on serving Acorn Squash with Kale and Turkey Sausage:

  1. Preheat oven to 375 degrees F. Cut the squash in half. Cut a thin slice off the 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, 40 minutes. Remove from oven; flip squash and set aside..
  2. 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..
  3. In a bowl, combine walnuts, Parmesan, panko and optional red pepper flakes; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes..

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