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Kale & Chicken Sausage Stuffed Delicata Squash


  • 2 large or 3 small delicata squash
  • 1 tablespoon organic olive oil
  • 1/2 cup choped onion
  • 2 cups packed kale (ribs removed)
  • 1/4 cup chicken broth
  • 1 cup cooked brown rice
  • 23 links italian chicken sausage (the already cooked kind), chopped into small pieces
  • 1/2 cup organic marinara sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 cup grated parmesan (optional)


  1. Preheat oven to 400 degrees. Chop delicata squash length wise and scoop out seeds. Lay them skin side down on a cookie sheet and brush with a little olive oil. Sprinkle with salt and pepper and bake for 30 minutes. While squash is baking, add olive oil to a medium skillet on medium high heat. Then add chopped onion to the pan and cook until slightly browned (about 5 minutes). Add kale to the pan and cook for 30 seconds before adding the chicken broth. Cook for about 2 minutes or until kale begins to wilt. In a medium bowl combine onion and kale mixture with brown rice, chicken sausage, marinara sauce, salt, pepper, garlic powder & oregano. Stir until completely combined. Divide the mixture into each squash and top with parmesan. Switch the oven to broil and cook for 3 more minutes. Enjoy!