Here are my ingredients: about 1/4 lb. mild Italian sausage, leftover brown rice, chopped onion and red bell pepper, gruyere cheese, kale, and the acorn squash. I also added salt, pepper, and a dash of crushed red pepper for some kick.
I started off by browning the sausage with the onion and then red pepper. I chopped some kale into bite-sized pieces, added to the saute pan and then them cook down to release some water.
Once they were wilted, I dumped it into a bowl with the rice, cheese, and seasonings.
Probably the most difficult part of the process was cutting the stupid squash in half- from top to bottom. A cleaver would have really come handy :) After removing the seeds and guts I filled the holes with a dab of butter to retain moistness and then the filling, put it in a pyrex dish, covered it with aluminum foil, and let them cook at 400 for about an hour.
The sweetness of the squash was a perfect balance to the small amount of kick from the filling and nuttiness from the kale. We dipped it in the ranch because we're like that, but it was good by itself too. Delicious!
