Stuffed Acorn Deliciousness

Fall has settled into Portland and you can hear the crunching of leaves all around. October is coming to an end I find myself cooking lots of squash. Squash is the coolest vegetable. You can literally do anything with squash. I pulled this recipe from Epicurious but made a few changes. It's super easy and also mega healthy. The recipe says it serves 4 but I had smaller squash so Brad and I each had our own and it was perfect.

INGREDIENTS:

2 small acorn squash, ends cut off and seeds removed

olive oil

8 ounces ground turkey or fake meat
6 large mushrooms chopped

4 garlic cloves, chopped

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

4 cups chopped kale

1/3 veggie broth

1 teaspoon cayenne pepper

1 cup grated parmesan or cheddar (your choice)

2 tablespoons panko breadcrumbs 

DIRECTIONS:

Heat oven to 375 degrees. Cut a thin slice off one side and a larger slice off the other then remove seeds from the side with the larger slice. Sprinkle with salt and pepper and place larger side down on a baking sheet lined with foil; bake for 30 min or until golden and tender. In a large skillet heat 1 teaspoon oil over medium heat, sauté garlic, leeks, & mushrooms. Add meat and sprinkle with cayenne pepper, salt, and pepper, breaking into coarse pieces for about 6 min; transfer to bowl. Add kale and toss; add broth. Cover and cook until kale is tender, about 5 min. Divide filling among squash bowls. Layer of filling followed by a layer of cheese. In a bowl, mix panko and remaining parmesan and sprinkle over the top of squash bowls, broil for 5 min.