Sausage Stuffed Acorn Squash

preparation

1. Preheat oven to 400F and line a baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. Bring back the sausage and stir well to combine and cook just for 1 minute to blend flavors.
6. 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!