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Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon over each if you use 4 smaller squash) and season with salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.) source
Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
Rinse kale in water and remove the stems, tear into small pieces and place into a large bowl. Give the kale a quick massage to break down the fibers
Reheat skillet and add garlic, raisins, and pears. Cook until soft, about 1 minute. Add kale. Cook until kale wilts and is almost completely cooked, about 3 minutes.
Add sausage back into the skillet and stir to combine.
Spoon sausage mixture generously into the squash halves and serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 47.4mg||2 %|
|Potassium 878.2mg||23 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 27.5g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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