Plant Based Sausage and Kale Stuffed Acorn Squash
It’s that time of the year where you want to stay inside cozy up to the fire and eat some delicious comfort food!
The trick is to find comfort food that is healthy and so darn good you crave it all the time!
Well!!!! Look no further! This is my go-to meal that not only tastes auhmazing! (**humble brag- I have 4-year old’s requesting I make it weekly!) But even the toughest critics change their tune and ask for seconds! This is my go-to fall/winter meal. It’s hearty and filling, but you don’t feel like a hot mess after you eat it!
Give it a try, and let me know what you think! Tag me in your food posts with #trishfulthinking
SERVES 4
INGREDIENTS
2 medium acorn squash, halved down the middle, seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces of Beyond meat hot Italian 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 veggie broth
1 package of baby bella mushrooms
2 tablespoons grated fresh Follow your Heart Parmesan
2tablespoons panko breadcrumbs
DIRECTIONS
Heat oven to 375°. 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, 30 minutes.
Remove from oven; flip squash and set aside. Heat broiler.
In a large nonstick skillet over medium heat, heat 1 tsp oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 to 10 minutes; transfer to a bowl.
To the same skillet, add remaining 2 tsp oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and mushrooms and toss; add broth. Cover and cook until kale is tender, and the mushrooms have reduced: 5 to 7 minutes; stir in sausage.
Divide kale-sausage filling among squash. In a bowl, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.