Vegetarian Stuffed Delicata Squash

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Cut the squash in half lengthwise, and scoop out the seeds using a spoon. Lightly spray parchment with nonstick cooking spray and season the squash with a pinch of salt and black pepper. Place squash, cut side down, onto the prepared baking sheet and bake for about 30 minutes, until a knife can easily pierce the skin.

Meanwhile, preheat a large skillet with the olive oil over medium heat. Add the onion and sausage to the pan and sauté for about 10 minutes until onions are soft and sausage is browned.

Then add the kale, thyme, apple and vegetable broth to the pan, cover and simmer for about 3-4 minutes until the kale is wilted and most of the vegetable stock has evaporated.

To fill the squash, turn them over, so the cut side is now facing up, keeping them on the sheet pan. Fill the squash (where the seeds were removed) with the sausage stuffing. Return to the oven and bake for 10 more minutes. Top each squash with almonds before serving.