The best stuffed squash recipe ever.

Stuffed acorn squash with kamut saladI know a common way to cook acorn squash is to bake it with butter and tons of brown sugar. I mean, that’s really good and all, but why not bring out the natural sweetness of this vegetable? And instead of sweet, why not savoury? I tried this out for the first time and it came out perfect – acorn squash stuffed with kamut, hot Italian sausage, kale, king oyster mushrooms, and pear salad.

The inspiration for this recipe really came from the acorn squash. I love squash and acorn squash are so cute and small and great as appetizers, or even entrees as this recipe served as. I really enjoy using ingredients as vessels — not only for presentation, but because you can (almost) eat the whole damn thing! It not only looks amazing, but tastes even better.

The kamut salad was a play on my twist on my family’s traditional rice stuffing that we have on major occasions such as Christmas, Thanksgiving, and Easter. I usually use wild rice in my stuffing, but I’ve been eye-ing this jar of kamut that’s been sitting in my pantry and decided that today was the day to use it.

Kamut is a grain, similar to barley, that is very chewy, nutty, and delicious. It is also a whole grain and I believe I read somewhere that it is a great alternative for those who cannot tolerate wheat. It may be a good substitute for carbs, also great on its own, or even in salads if you need to bulk it up without adding croutons or heavy refined carbohydrates.

This recipe makes a TON of stuffing. Like a ton, as in 6-8 servings. Since there is so much leftover, toss the rest of it with your favourite pasta and you’re set for lunch for the next few days. Aren’t I the best?
Kamut salad stuffed acorn squash Stuffed acorn with kamut salad Stuffed acorn with kamut salad Stuffed acorn with kamut saladAcorn squash stuffed with kamut, hot Italian sausage, kale, king oyster mushrooms and pear salad

What you’ll need:
– 1 acorn squash
– 1 cup kamut, soaked overnight in 3 cups water
– 1 onion, diced
– 3 cloves garlic, minced
– 3 king oyster mushrooms, diced
– 3 stalks kale, stems removed and chopped thinly
– 1 pear, diced
– 1 tsp dried basil
– 1/2 tsp dried oregano
– pinch dried chili flakes
– pinch salt
– pinch black pepper
– roasted almonds, roughly chopped (optional)
What you’ll need to do:
1. Warm whole acorn squash in the microwave for 1 minute. Cut in half, remove seeds and pulp, and lay cut side down in a baking dish with 1/4 cup of water for 8-10 minutes. Set aside.
2. In a medium saucepan, cook hot Italian sausage until cooked through. Drain as much oil as you can and set aside.
3. In a large saucepan or wok, heat pan on medium-high and drop a tbsp of ghee or vegetable oil. When the oil is hot enough, add the onions, garlic, and king oyster mushrooms and cook through for 5 minutes. Add kale, sausage, oear and all the spices and cook until kale is wilted, 5 minutes.
4. Serve kamut salad in acorn squash halves with roasted almonds on top. Makes 2 servings (salad makes 8-10 servings).

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