FLeury-Michon

Stuffed Squash

  • Cooking 40 min.
  • Preparation 20 min.
  • Portions 4 pers.

Even the squash haters will ask for a second plate of this one. High in protein, this stuffed squash recipe will give you a boost of energy and satisfy your hunger. Celebrate the beautiful Fall season with another delicious recipe. Enjoy!

 

Ingredients (squash):

2 acorn squash

2 tbsp. olive oil

Salt and pepper, to taste

 

Ingredients (stuffing):

1 clove garlic, chopped

1 onion, chopped

2 tbsp. olive oil

¼ cup chickpeas

¼ cup red beans

½ cup kale, chopped

¼ cup Parmesan cheese, grated

½ cup diced tomatoes

Meat of 2 sausages of your choice

Salt and pepper, to taste

 

Instructions:

1. Preheat the oven to 200 °C. Line a baking sheet with parchment paper.

2. Cut the squashes in half and remove the seeds with a spoon. Brush the squashes with olive oil and season with salt and pepper.

3. Bake for 30 minutes. Reserve while you prepare the stuffing.

4. In a skillet oven medium-high heat, brown the onion and garlic in olive oil. Add the sausage meat and cook.

5. Add the red beans, chickpeas and kale. Cook for 6 minutes.

6. Remove from heat. Add the tomatoes and mix well. Season if needed.

7. Spoon the stuffing into the squash halves. Bake for 10 minutes. Before serving, add Parmesan cheese.

Stuffed Squash