Roasted acorn squash halves filled with lean turkey sausage and vitamin-rich kale—savory, slightly sweet, and balanced for a high-protein, low-fat meal.

Ingredients

Squash

• 2 medium acorn squash, halved and seeded
• Cooking spray or 1 tsp olive oil total
• ¼ tsp salt
• ¼ tsp black pepper

Protein & Greens

• 1¼ lb lean turkey sausage (≥97% lean if possible)
• 4 cups chopped kale (lacinato or curly)
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)

Flavor Boost (Optional, low-fat)

• 1 tbsp low-sodium chicken broth or vegetable broth
• 1 tsp apple cider vinegar or lemon juice

Directions

1. Roast the Squash
   Preheat oven to 425°F (220°C). Lightly spray squash halves with cooking spray (or brush very lightly with oil). Season with salt and pepper.
   Place cut-side down on a baking sheet and roast for 25–30 minutes, until tender.

2. Cook the Turkey Sausage
   While squash roasts, heat a nonstick skillet over medium heat. Add turkey sausage and cook, breaking it up, until browned and fully cooked (6–8 minutes).

3. Add Garlic & Kale
   Add garlic, smoked paprika, oregano, and red pepper flakes to the pan. Stir 30 seconds.
   Add kale and broth; cook 2–3 minutes until wilted but vibrant.

4. Brighten the Filling
   Stir in apple cider vinegar or lemon juice to lift the flavors. Taste and adjust seasoning.

5. Assemble
   Flip squash cut-side up. Divide turkey-kale mixture evenly into each squash half. Return to oven for 5 minutes to heat through.

6. Serve
   Serve as is or garnish with fresh parsley or a sprinkle of nutritional yeast for extra B-vitamins.