Acorn Squash With Kale And Sausage

• 2 medium acorn squash, halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil cooking spray
• 3 teaspoons olive oil, divided
• 8 ounces hot Italian turkey sausage, casings removed
• 1 large leek, white and light green parts only, halved and sliced
• 2 cloves garlic, finely chopped
• 4 cups tightly packed torn kale
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup chopped walnuts
• 2 tablespoons grated fresh Parmesan
• 2 tablespoons panko breadcrumbs

1. Heat oven to 375u0b0. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

acorn squash, kosher salt, freshly ground black pepper, olive oil cooking spray, olive oil, sausage, only, garlic, tightly packed torn kale, chicken broth, walnuts, parmesan, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/acorn-squash-with-kale-and-sausage-51203850 (may not work)