Ingredients
- 3 small acorn squash, about 1-1/4 lbs. each
- 2 Tbsp. olive oil
- 2 ribs celery (3 oz.), diced
- 1 onion (5 oz.), diced
- 1 lb. ground veal
- 4 oz. mushrooms, trimmed and sliced
- 1-1/4 tsp. poultry seasoning
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 cups packed chopped kale (about 4 oz.)
- 4 slices cinnamon raisin bread, cut into 1/2-inch cubes and toasted
- 1/2 cup dried cranberries (optional)
- 1/2 cup reduced-sodium chicken broth
Instructions
- Preheat oven to 375° F. Cut each squash lengthwise in half through the stem end; scoop out seeds and strings. Cut a thin slice off bottom of each squash half so that it will sit firmly. Place squash halves, cut-side down on foil-lined, greased baking sheet. Bake 25 to 30 minutes or until squash is tender but not mushy; keep warm.
- Meanwhile, prepare squash filling: In large skillet over medium heat, in hot olive oil, cook celery and onion 5 minutes. Increase heat to medium; add veal and cook 2 – 3 minutes, stirring to break up meat. Add mushrooms, poultry seasoning, salt and pepper and continue to cook until veal is no longer pink and mushrooms are tender, stirring frequently.
- Add kale; cook 3 to 4 minutes or until kale wilts and is tender, stirring frequently. Remove mixture to bowl; stir in bread, cranberries and broth.
- Spoon hot veal mixture into center of each roasted squash half, reheating stuffed squashes if necessary.
