Ingredients:

  • 2 medium acorn squashes (approx. 1.5 lbs / 680g each)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground turkey sausage
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 3 cups chopped Lacinato kale, stems removed
  • 1 medium yellow onion, finely diced
  • 1 medium Granny Smith apple, peeled and diced
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the squashes lengthwise and scoop out the seeds.
  2. Brush the interior and rims of the squash with olive oil, and season with salt and pepper.
  3. Place squash cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes until tender.
  4. While squash roasts, combine quinoa and broth in a saucepan. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
  5. In a skillet over medium heat, brown the turkey sausage until no longer pink.
  6. Add diced onion and apple to the skillet, sautéing until onion is translucent and apple edges are golden.
  7. Stir in minced garlic, dried thyme, and kale; cook for 3–4 minutes until kale is wilted.
  8. Stir in the cooked quinoa, apple cider vinegar, and fresh parsley. Fill the roasted squash shells with the mixture and serve.