Acorn Squash with Kale and Sausage

Ingredients

• 2 medium acorn squash seeds removed halved
• 0.3 teaspoon pepper black freshly ground
• 2 cloves garlic finely chopped
• 8 ounces turkey sausage italian hot
• 4 cups kale packed
• 0.5 teaspoon kosher salt 
• 1 large leek light white green halved sliced
• 0.3 cup chicken broth reduced-sodium
• 3 teaspoons olive oil divided
• 2 tablespoons panko bread crumbs 
• 2 tablespoons parmesan fresh grated
• 0.3 cup walnut pieces chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler

Directions

1. Heat oven to 375°.
2. Cut a thin slice off round side of each squash half to create a stable base.
3. Sprinkle with salt and pepper; coat with cooking spray.
4. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.
5. Remove from oven; flip squash and set aside.
6. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil.
7. 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.
8. Add garlic; cook, 30 seconds.
9. 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.
10. Self