Acorn Squash Kale and Sausage Bowl


  • One acorn squash
  • 16 oz of kale
  • 1 package of spicy jalapeno chicken sausage
  • 1 tablespoon minced garlic
  • Olive oil
  • Salt and pepper to taste
  • 1/3 cup chicken broth


  • Preheat oven to 375 F.
  • Cut open acorn squash to make two halves, scoop out seeds.
  • Coat with olive oil, salt and pepper.
  • Bake upside down for 30 minutes.  Take out and put aside.
  • In a medium pan, cook kale with chicken broth until kale is tender.
  • Add garlic, cook, then set kale aside.
  • In same pan, cook sausage until browned.
  • Add kale and sausage and cook together for a few minutes.
  • Divide kale and sausage into the acorn bowls.
  • Add parmesan cheese on top.
  • Broil for 5 minutes.