Quinoa Stuffed Acorn Squash with Kale and Sweet Italian Sausage
Ingredients
- 2 acorn squash (about 1 pound each), halved and seeded
- 5 tablespoons plus 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup quinoa, rinsed and drained
- 3/4 cup low-sodium vegetable broth
- 8 ounces bulk sweet Italian sausage
- 1/2 yellow onion, diced
- 1 1/2 cups lacinato kale, stems removed and leaves roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 3 large fresh sage leaves, minced
- 1 teaspoon crushed red pepper flakes
- 1/4 cup finely grated Parmesan
Instructions
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