Sausage and Greens Stuffed Winter Squash

Ingredients

2 acorn or confetti squash medium sized, halved, seeds removed
1/2 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces Italian sausage hot, casings removed if not bulk sausage
1 1/2 tablespoons garlic minced
4 cups fresh baby spinach tightly packed
1/2 cup walnuts chopped
1/4 cup Parmesan cheese grated

Instructions

Preheat oven to 375 degrees.
Lightly rub 1 teaspoon olive oil on flesh side and sprinkle with salt and black pepper.
Place squash flesh-side down on a parchment or foil lined baking sheet pan.
Bake until tender, about 30 - 45 minutes.
Remove from oven; flip squash flesh-side up and set aside. Keep warm.
In a large skillet over medium heat, heat remaining oil.
Add sausage to pan and break into small pieces; cook until browned, about 5-7 minutes.
Add spinach and garlic, mix.
Wilt spinach, remove from heat.
Mix in walnuts, Parmesan cheese.
Divide mixture evenly into the centers of squash halves.

Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, promote eye health, reduce inflammation, stress reduction

Category: entrees, vegetables, meat, gluten-free