Sausage Stuffed Acorn Squash

2 small acorn squashes, cut in half and set seeds aside

1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil, plus sea salt and black pepper, to roast the acorn squash

2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil to sauté the sausage, kale and apple

1 clove garlic, minced

½ pound Italian sausage

2 cups kale, chopped

1 medium apple, diced

1 Tablespoon fresh thyme leaves, chopped

Sea salt and pepper to taste, for the sausage mixture

2 Tablespoons crumbled cheese (feta, goat or blue cheese)

Fresh parsley – for garnish if desired

Preheat oven to 400F and line a baking sheet with parchment paper and set aside.
Pour 1 Tablespoon of Pompeian Smooth Extra Virgin Olive Oil over the acorn squash and sprinkle with salt and pepper. Bake in oven for 30-50 minutes, until skin is soft and fork tender.
Heat 2 Tablespoons of Pompeian Smooth Extra Virgin Olive Oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute. Add sausage and using a wood spoon break into coarse pieces. Cook until brown. Set aside.
Add kale to the same skillet and sauté for 2 minutes. Then, add apple, thyme leaves, salt and pepper and sauté for 1 more minute. Stir occasionally.
Bring back the sausage and stir well to combine and cook just for 1 minute to blend flavors.
Divide apple-sausage filling among squashes. Once filled, place the baking sheet under the broiler and broil for 3 minutes or so just to warm up the squashes. Garnish with crumble cheese and fresh parsley!