Stuffed Koginut Squash
Warm and comforting, this stuffed squash is grain-free and full of flavor.
  • 2 koginut squash
  • 1 pound hot italian sausage
  • 7 oz mixed mushrooms
  • 1 yellow onion
  • 1-2 cups kale
  • 1 sprig rosemary
  • 1 egg
  • 1/2 cup plain yogurt
  • 8 oz cheddar cheese
  • Salt and pepper

  1. Preheat oven to 375F.
  2. Cut squash in half and remove the seeds. Coat squash with olive oil and place, cut side down, on baking sheet.
  3. Bake in oven for roughly 45-60 minutes until fork slides easily into squash. Remove from oven, flip squash over, and let cool. (Do not turn off oven.)
  4. While squash is cooking, heat a large skillet over medium heat. Remove sausage from casing and break apart. Cook in skillet until browned and crumbly, then remove with a slotted spoon, leaving greases in pan.
  5. Peel and dice onion and add to pan, cooking for 2-3 minutes until translucent. Add diced mushrooms and cook until tender. (Optional: add half-cup of white wine with mushrooms and let cook until no liquid remains in pan. Tear kale into small pieces and add to pan, cooking until just wilted.
  6. Grate cheese and mince rosemary. Mix egg, rosemary, yogurt, and most of the cheese in a bowl. Season with salt and pepper. Combine sausage and cheese mixtures and spoon into squash cavities, sprinkling extra cheese on top.
  7. Bake in oven for 20 minutes. If needed, turn on the broiler to crisp up the tops. Enjoy!