Follow our instructions for best results!
You will need cut a flat slice off the top of the koginut squash so it lays flat on baking sheet. Next slice the koginut squash exactly in half.
1
Remove the seeds and flash from the squash. Place squash on a baking sheet and brush with olive oil and bake in the oven for 30 minutes.
2
Heat oil in a cast iron skillet. Toss in shallots and garlic. Sauté until soften. Add bell pepper and mushroom. Sauté for about 5 minutes.
3
Next add the sausage. Remove sausage from casing and crumble it with your hands. Stir in coconut aminos, broth and tomato paste. Stir well to combine.
4
Season with salt, pepper and fennel seeds. Turn heat down to medium-low and allow sausage to cook fully.
5
Add the finely chopped kale and stir and cover the skillet. At this point you can turn off the heat.
6
When ready to serve, scoop a generous amount of sausage kale stuffing on to the koginut squash. Top with dried cranberries and serve.
7