Recipe: Kale & Chicken Sausage Acorn Squash Bowls

acorn squash with chicken sausage and kale recipe

Acorn squash is in season right now and I found them for $0.49 cents at the store, why not take advantage?! Since I have been indulging so much lately, I have been trying to eat a little lighter and this dish is perfect for a weekday meal. I find that acorn squash isn’t too sweet and it takes on whatever flavor you combine it with, which makes it very versatile. For a vegetarian version, I think soy chorizo would be great in these. Other fillings that would be good are: 

  • turkey bacon
  • quinoa
  • mushrooms
  • cranberries
  • feta
  • walnuts

Sometimes acorn squash can be tricky to cut, but I learned if you slice a thin slice off the bottom, it will create a stable base and can be cooked in the oven that way. Once it’s cooked and cooled, you can slice it in half.

Although the acorn takes 30-35 minutes to cook, the rest of the dish takes minutes to prepare. It could be a good idea to cook the squash the night before and just prepare everything the following day. This just makes everything to much faster.

Prep time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients: 

  • 2 medium acorn squash, halved down the middle, seeds removed OR Spaghetti Squash- Cook at 400 degrees for 45-50 minutes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 teaspoons olive oil, divided
  • 4 chicken sausage links (I like spicy Italian)
  • 1 small onion
  • 2 cloves garlic, finely chopped
  • 4 cups chopped kale
  • 1/3 cup reduced-sodium chicken broth
  • 2 tablespoons grated fresh Parmesan
  • 2 tablespoons panko breadcrumbs
  • Optional- red pepper flakes
    1. 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.
    2. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30-35 minutes.
    3. Remove from oven and set aside. Once cooled, slice in half. It should be easy to cut through.
    4. Heat broiler.
    5. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage, onion, garlic and chicken stock. Cook 5-7 minutes.
    6. Fill squash bowls with sausage and kale mixture. Sprinkle panko and parmesan
    7. Broil until panko is golden, 2 minutes.
    8. Enjoy!

If you happen to make it, let me know what you think! As always, thanks for following along and you can sign up for weekly emails here and on Instagram.

Until next time,

Christine

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