Winter is in full swing in most places across the country and nothing is better than snuggling up with a comforting warm meal (that’s healthy too!). This is definitely one of my favorites. It’s TIU (Tone It Up) approved, Whole30 approved and is filling, nutritious and delicious…….STUFFED ACORN SQUASH!!! This meal is so versatile, it can be made into a vegetarian friendly version, you can “beef” it up by adding rice, quinoa or another grain, more or different vegetables or you can leave as is.
1 acorn squash
~1/2 lb of chicken sausage (out of the casing)
1 red pepper
1 bunch of kale
handful of dried cranberries
salt & pepper to taste
Preheat the oven to 450 degrees. Cut the acorn squash in half and scoop out the seeds. (it may help to cut a tiny piece of the bottom off so it will sit flat when put on a plate). Put olive oil, salt and pepper inside the acorn squash, turn upside down on a baking pan and roast for about 25-30 minutes depending on the size of your squash. Meanwhile, in a medium/large pan sauté chicken sausage and vegetables (and salt and pepper to taste) until cooked then add cranberries. Once the acorn squash is done roasting, flip over and fill the “bowl” with the sautéd mix. Return to oven and broil for a 2-3 minutes (if you are adding cheese, like feta- you are broiling until the cheese has melted). Remove and enjoy!
This dish is easiest to eat in a larger bowl as the filling will come out as you eat. So cozy up next to a fire or your favorite tv show or partner and enjoy this healthy, hearty winter meal.
**This recipe make 2 servings so it’s great to share or to enjoy on your own (with leftovers to spare).**