Kale & sausage stuffed delicata (vegan)
- 2 lbs delicata squash
- 2 tbsp olive oil
- 1 yellow onion
- 4 cups kale
- 1 ⅓ cups brown rice (dry)
- 4 veggie sausages
- ½ cup vegetable broth
- 1 cup tomato pasta sauce
- ¾ tsp garlic powder
- 1 ¾ tsp dried oregano
- ¼ cup nutritional yeast
Preheat oven to 400 degrees F. Trim ends off delicata squash and cut in half lengthwise: scoop out seeds. Lay squash halves cut side up in a baking dish and brush with 1 tbsp olive oil. Sprinkle with a pinch of salt and pepper and bake 20 minutes, until just tender.
Meanwhile, coarsely chop onion and kale. Cook rice according to package directions and keep covered.
In a large skillet over medium heat, add remaining 1 tbsp olive oil. Once hot, add veggie sausage and cook, breaking into small pieces, until well browned and cooked through (about 8 minutes). Add onion and cook until lightly browned, 3 to 4 minutes. Add kale and stir, then add broth. Cook until kale is tender, 2 to 3 minutes.
Transfer kale and veggie sausage mixture to a large bowl. Add cooked rice, tomato sauce, garlic powder, dried oregano and a pinch of salt and pepper. Stir until well combined.
Fill delicata squash with rice mixture, pressing down firmly. Sprinkle nutritional yeast on top and bake 5 more minutes, just until hot. Enjoy!