Stuffed Squash with Sausage and Kale

Fall is a favorite season for many, while it is not my favorite, there definitely are perks. One of them being the leaves turning color, warm chunky sweaters, not having to get your run/walk in before 7:00 am, and of course baking again! I lose all desire to cook anything in the summer but as soon as Fall comes, it’s so back on!

There are so many things to do with leftover rice, a favorite of mine would be Korean Kimchi Fried Rice, (recipe coming soon), brown rice scrambled with eggs, kale and GF soy sauce, and of course rice pudding. Today I thought I would do something very fall and take advantage of the gorgeous Acorn Squash I had on hand. Hope you like!

Stuffed Squash with Sausage and Kale

2 Acorn Squash (cut in half, de-seeded)

2 cups cooked rice (I originally cooked mine in chicken broth instead of water)

2 stalks celery

Gluten Free Sausage 1-2 links cut into small pieces (I used 1 Freybe extra long link)

1 small Onion cut into small pieces

2 cups Kale, cut into small pieces

2 Apples, cut into small pieces

2 tbsp Coconut Oil

1 tbsp Curry Powder

1 tsp Cumin

Maple Syrup

Salt + Pepper

Gluten Free Breadcrumbs (optional)

Preheat oven to 350 deg.s Place squash on oven pan, put a little knob about 1 tsp of coconut oil and 1 tsp of maple syrup in each squash halve, rub this over the edges of the squash as well, season with salt and pepper, then bake for about 20 minutes or until squash is soft.

Meanwhile heat up a large pan, and saute the sausage, then remove sausage and put aside. Add 2 tbsp of coconut oil to the pan, add in the curry, cumin, onion, and celery. Cook until onions are softened. Add in the rice, apple, sausage, and 2-3 tbsp maple syrup (to taste) stir to combine, mix in the kale. Carefully fill the squash halves with the mixture, sprinkle breadcrumbs on top. Bake for another 15 minutes. Enjoy.