Italian Sausage Stuffed Squash

Makes 4 servings

Ingredients

2 acorn squash, cut in half, seeds and ribs removed

Olive oil

Salt and pepper

1 # Co-op’s Own™ Spicy Italian Bulk Sausage

1 sweet onion, diced

2 cloves garlic, minced

4 oz crimini mushrooms, stems removed and sliced

1 cup low sodium chicken broth

1 can cannellini beans, rinsed and drained

1 Tablespoon Italian Seasoning

½ bunch kale, ripped into bite sized pieces

1/3 cup grated parmesan cheese

Fresh grated parmesan cheese

Directions

Preheat oven to 375 degrees.  Liberally brush olive oil on all sides of the squash (skin included).  Place squash o n baking sheet with fleshy cavity facing down.  Sprinkle skin with salt and pepper.  Bake for 30 minutes.

Meanwhile, brown sausage in a skillet.  Drain most of the fat saving about 2 tablespoons in the pan.  Add onion and cooks for 2 to 3 minutes, then add garlic and mushrooms and cook a few minutes more. 

Add chicken broth and stir, scraping the bits from the bottom of the pan.

Add beans and Italian seasoning, then stir.  Adjust heat to medium and cook 5 minutes stirring occasionally.  Then stir kale in and cook 5 to 10 minutes more or until kale is wilted and most of the liquid is gone.  Remove from heat and stir in parmesan cheese.

Turn squash over and fill the cavity until heaping with sausage mix.

Grate fresh parmesan on the top and return to the oven to bake 10 to 15 minutes or until cheese is melty and browned.

Serve hot!