Healthy Living

This month I held another cooking demonstration for members that featured one of my favorite Fall recipes.  It was a hit!  This healthy recipe is always a pleaser and easier to make than you may think.  Have fun wowing your dinner table guests with this recipe.

Acorn Squash Bottom Crustless Quiche

Ingredients:
-1 small to medium acorn squash
-1lbs turkey sausage
-9 farm fresh eggs, lightly beaten
-1 large bunch kale with large stems removed, chopped
-1 to 2 leeks, white and light green part only
-2 whole garlic cloves, minced
-8 leaves of fresh sage, chiffonade
-3/4 cup freshly shaved parmesan cheese
-1/2 cup olive oil, divided
-salt and pepper

Directions:

Do Ahead--Preheat the oven to 400 degrees. Cut the acorn squash horizontally and place on a cookie sheet. Season with salt, pepper and 1/4 cup of olive oil to coat the flesh of the squash and cover with tin foil.  Bake, covered for 60 minutes and then take foil off for an additional 10 minutes or until a rich, golden color comes to the edges of the squash. Be sure the flesh is done and not hard in any place. Let it cool on the pan for 1/2 hour and then place in the fridge in an airtight container. This may be done a couple days ahead of time or you could use left over squash from a previous dinner. While the acorn squash is cooking, take this time to trim and chop the kale. Hold onto the bottom of the kale's thick stem and pull the leaves off by sliding your hand along the length of the stem removing the leaves from the thick fibrous stems. Place leaves in a breathable veggie bag. This may be done one day ahead.

Game Time--In a large skillet, turn heat to medium and add olive oil and turkey sausage and a sprinkle of salt and pepper to the pan, until browned, chopping into small pieces as it cooks. In the last minute of cooking, toss in the sage chiffonade and stir to combine. Remove sausage from the pan, reserving any oils in the pan. While the turkey is cooking, slice the leek(s) in half, removing the dark green leaves (compost!) then vertically in half. Rinse the leeks under cold water to remove the soil that is trapped between the layers and slice into half moons about 1/4 inch thick. Add leeks to pan and turn heat to medium low, stir frequently to avoid browning. After 3-4 minutes, add the garlic, until fragrant about 1 minute. Meanwhile, take the trimmed kale and rinse in a colander very well. Get rid of as much water from the veggie as possible (a salad spinner is ideal) and then roughly chop. Add the turkey back into the leek and garlic mixture and top with the raw kale. Cover and steam the kale for 3 to 4 minutes or until the kale is limp but still a vibrant green. Stir vigorously, completely cooking the kale. Take off heat and cool slightly.

Carefully remove the skins from the cooled acorn squash, trying not to mash the squash, but rather chunks of squash. Place in the bottom of a 9 inch glass or stone pie plate.  Layer the turkey and kale over the squash, then toss the shredded parmesan cheese on top. Finally, top with beaten eggs and use your fingers to get the egg all the way into a mixture. Bake covered for 45 minutes and uncovered for the last 15 minutes. Cool about 5 minutes before serving. Pairs well with split pea soup and homemade cranberry sauce. Serve with a dollop of, you guessed it, greek yogurt for a protein boost!

Let me know what you think!  Kelly@BayAthleticClub.com

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