Acorn Squash Stuffed with Bilinski - Kale & Chicken Sausage Chili

Acorn Squash Stuffed with Bilinski's Kale & Chicken Sausage Chili

by Lori
Serves 8

4 acorn squash (approximately 6 inches in diameter each)
1 package Bilinski's Kale Balsamic Chicken Sausage, cut into 1/2-inch slices

1 medium red onion, coarse chop
1 medium red pepper, coarse chop
1/2 medium yellow pepper, coarse chop

2 15-ounce cans black eyed peas
28 ounces chunky tomato sauce
6 ounces tomato paste
4 Tablespoons chili powder
3 Tablespoons paprika
2 Tablespoons dried basil
2 teaspoons dried
2 teaspoons onion powder
4 cloves minced garlic
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
Salt to taste 

2 cups chopped baby kale (or spinach)

1 cup Irish cheddar, grated

Cut each squash in half, scoop out seeds, brush with olive oil and place, cut side down, on a parchment-lined baking sheet. Bake at 400°F degrees for 50 to 60 minutes or until evenly baked through and tender. Turn over and prick with toothpick to check tenderness of squash - you are aiming for baked potato tenderness.

Brown sausage, add onion and sauté. Add red pepper, yellow pepper and black eyed peas. Add chunky tomato sauce, tomato paste, and spices and mix well. Simmer for 20-30 minutes

Fold in baby kale (or spinach) and fill scooped out center of baked squash with chili. It should be slightly heaping. Place on parchment-lined baking sheet and bake at 375°F for 10 to 15 minutes. Take out of oven and garnish with grated Irish cheddar.

Let stand for 5 minutes and serve.