STUFFED DELICATA
2 medium Delicata or Acorn Squash (about 1-pound each), halved lengthwise and seeded
3 teaspoon olive oil
¼ teaspoon salt
½ teaspoon ground black pepper
8 ounce uncooked sweet Italianor sage sausage, casings removed
½ cup chopped onion (1 medium)
2 cloves garlic, minced
8 cup torn fresh kale, stems removed
⅓ cup golden raisins
⅓ cup reduced-sodium chicken broth
¼ cup shredded reduced-fat Swiss cheese
2 tablespoon chopped walnuts
2 tablespoon Panko bread crumbs
⅛ - ¼ teaspoon freshly grated nutmeg
Directions
Preheat oven to 375°F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.
Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.
Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.