Acorn Squash with Kale and Sausage

Serves 2
Epicurious.com

Ingredients

• 1 medium acorn squash, halved down the middle, seeds removed
  
• 1/4 teaspoon kosher salt
  
• 1 pinch freshly ground black pepper
  
• Olive oil cooking spray
  
• 2 teaspoons olive oil, divided
  
• 4 ounces hot Italian turkey sausage, casings removed
  
• 1/2 large onion sliced (or large leek, white and light green parts only, halved and sliced)
  
• 1 cloves garlic, finely chopped
  
• 1 tsp fresh oregano chopped
  
• 2 cups tightly packed torn kale
  
• ittle less than 1/4 cup reduced-sodium chicken broth
  
• 2 tablespoons grated fresh Parmesan
  
• Handful of chopped walnuts (optional)
  
• 2 tablespoons panko breadcrumbs (optional)
  

Preparation

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 minutes. 
   
3. Remove from oven; flip squash and set aside. Heat broiler. 
   
4. 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. 
   
5. To the same skillet, add remaining 2 teaspoons oil and onion; cook until soft, 3 minutes. 
   
6. Add garlic; cook, 30 seconds. 
   
7. Add kale and oregano and toss; add broth. Cover and cook until kale is tender, 5 minutes
   
8. Stir in sausage. Divide kale-sausage filling among squash. 
   
9. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes. (optional)