Bright Line Eats

Mom says “It’s been so hot where we live and I’m so ready for cooler weather and fall flavors. This hits the mark!”

This is a great way to use fall squash and get lots of veggies in!

You will need to weigh the onion, kale, pepper and cooked squash pieces to determine the size salad or other veggies you will need to complete this BLE dinner.

Half the butternut squash and scoop out the seeds and strings.

Use 1 tbsp of olive oil to oil both cut sides of the squash and season with salt and pepper. Place cut side down on lined baking sheet and cook for 40 minutes in a 425 degree oven.

While squash is cooking Cooke 1lb Italian sausage, 1/2 an onion and 2 cloves of garlic over medium heat until about 3/4 cooked. Add 3 cups chopped kale, and 1 cup chopped sweet peppers and cook for 2 minutes until fragrant and tender. Now add the spices, 1 tsp each: sage, rosemary and thyme and cook for 2 more minutes. Season with salt and pepper.

Once squash is cooked, let cool for 5 minutes and then scoop the insides leaving a 1/2 inch border around the shell. Cube up 1 cup of the squash (remaining squash freezes well to eat at another time) and add into the mixture in the skillet.

Spoon the sausage mixture into the squash shells and place under the broiler for 3-4 minutes until browned!

Serve this with a salad or other vegetable to make a complete BLE women’s weight loss dinner. Remember to weigh your vegetables separately so you know how much extra veggie on the side to add.

Recipe to follow.

sausage stuffed butternut squash

• 1 large butternut squash
• 1 tbsp olive oil
• Salt and pepper
• 1 lb bulk Italian sausage
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp thyme
• 3 cups chopped kale
• 1 cup chopped sweet red pepper

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Cut each butternut squash lengthwise to make two long halves. Scoop out the seeds and strings. Brush squash with the olive oil and season with salt and pepper.

Place squash face down on the baking sheet and roast for about 40 minutes, or until softened but not mushy.

Meanwhile heat a large skillet over medium heat. Crumble the sausage into the skillet and cook until about 3/4 way done. Add the onion, garlic and peppers, stirring, for 2 minutes until soft and fragrant. Add herbs and cook for another minute.

Add kale and cook for another 2 minutes until kale is just softened. Season to taste with salt and pepper.

Once the squash is done, cool for 5 minutes. Using a spoon, carefully scoop out the flesh, leaving about 1/2 inch border around the sides and bottom.

Cut the squash that was scooped out into bite size pieces and add 1 cup to the skillet mixture (remaining squash freezes well to eat at another time).

Spoon the sausage mixture into the squash halves. When filled, place the baking sheet under the broiler and broil until the top of the stuffing is golden brown, 3-4 minutes.

4 servings

1 serving = full protein and however many oz of vegetables you measure

Enjoy!