Stuffed Acorn Squash

Serves 2

•2 medium acorn squash, take off the top and remove seeds, then cut the bottom point off so that it will sit up on its own (like you are making a bowl)

•salt

•freshly ground black pepper

•Olive oil cooking spray

•2 teaspoons olive oil

•1/2 lb of ground dark meat turkey

•1 tbs fennel seeds

•1 tbs red pepper flake

•salt & pepper

•1c. diced crimini/baby bella mushrooms

•1 large leek, white and light green parts only, halved and sliced

•2 cloves garlic, finely chopped

•1 bunch of kale de-stemmed and sliced into ribbons

•1/3 cup bone broth

•1/4 cup pine nuts

•sprinkle of vegan parmesan cheese

PREPARATION

•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. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. 

•Heat broiler. In a large nonstick skillet over medium heat, heat oil. Add ground turkey, fennel, red pepper flake, a dash of salt and pepper; cook, breaking into coarse pieces, until brown, 6 minutes. To same skillet, add mushrooms, cook until they begin to brown. 

•Then add the leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add pine nuts and kale, toss; add broth. Cover and cook until kale is tender, 5 minutes. Make sure everything is mixed, taste to see if you need more salt and pepper. 

•Divide kale-sausage filling among squash. Sprinkle with vegan Parmesan Cheese!