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It is absolutely delicious when roasted and then stuffed with all sorts of tasty ingredients. Honestly, it feels like a big cheat meal because it is hearty and satisfying, yet filled with healthy ingredients.
You will need two medium-sized acorn squash. Chop them in half and dig out all the seeds inside, like carving out a pumpkin. However, you don’t want to take off too much squash “flesh” as you want that deliciousness in your belly, not in the garbage. As cast-iron pans evenly distributes heat, they are an excellent choice when you want to sauté veggies. – Erin Sulley - Erin SulleyI used one large onion , three vegan Italian sausages , one cup of frozen vegetables , four cloves of garlic , one cup of shredded parmesan cheese, two teaspoons of thyme and two cups of curly kale.
Sauté for a few minutes or until the sausage is fully cooked. Then, add the frozen veggies and thyme. After a few minutes, add the kale and cook it until it’s wilted and remove the pan from the heat.Stuffing the squashNext, turn the squash halves over so you can begin to stuff them with the filling.
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