Kale & Sausage Couscous Stuffed Squash
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 acorn squash
  • 2 italian sausage, casings removed
  • ¼ cup finely diced onion
  • 1 garlic clove, minced
  • 2 cups chopped kale
  • ½ cup couscous
  • ½ cup chicken stock
  • 1 tbsp butter, melted
  • 2 tbsp panko
  • 2 tbsp ground walnuts
  • 2 tbsp shredded parmesan
  • 1 tbsp chopped parsley
  • 1 tbsp fresh lemon juice
  • olive oil
  • salt and pepper
  1. Preheat oven to 350F.
  2. Slice squash in half, length wise, and remove seeds. Rub the flesh of the squash with olive oil, season with salt and pepper and place in oven safe dish, flesh down. Cook for 30 minutes or until soft.
  3. Place skillet on stovetop on medium heat and cook sausage that has been removed from casings. Break up the meat as it cooks to form crumb like consistency. Once cooked, remove from pan and set aside.
  4. Add olive oil to skillet, then cook onion and garlic until soft and fragrant, about 5 minutes. Stir in chopped kale, allow to cook for 2 minutes, before adding in couscous and stock. Reduce heat to low, cover skillet and cook for 10 minutes. When couscous is fluffy, mix in lemon juice, parsley and cooked sausage.
  5. In the meantime mix together butter, walnuts, panko and parmesan. Set aside.
  6. Once squash is cooked remove from oven. Stuff each side with couscous mixture, before topping with walnut panko crumb. Return to oven under the broiler for 3-5 minutes until brown.
  7. Serve immediately.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2016/11/12/kale-sausage-couscous-stuffed-squash/