Stuffed Acorn Squash with Sausage, Kale and Mushrooms

1. For the sausage: Lightly beat the egg.

2. In a large bowl, mix all ingredients together.

3. For the stuffed squash: Preheat oven to 425F.

4. If you haven't already roasted the acorn squash ahead of time, slice it in half (making two identical halves) and remove the seeds.

5. Rub 1/2 tablespoon of olive oil in each cavity. Season with salt and place in the oven for 45 minutes or until very tender.

6. Mince the portobellos. Remove stalks from kale and mince finely.

7. Over medium high heat, cook the sausage in half the remaining olive oil. Remove sausage from the pan and add the rest of the olive oil and mushrooms.

8. Cook until most of the liquid is evaporated from the mushrooms.

9. Heat chicken or beef broth in a small saucepan until hot. Mix arrowroot powder with filtered water to form a paste and add it to the mushrooms, stirring thoroughly.

10. Slowly pour hot broth over the mushroom/flour mixture, stirring constantly to remove lumps and make a gravy.

11. Add kale, garlic, and thyme to pan with mushrooms and sauté until kale just turns bright green. Put sausage back into the pan, turn off heat, and combine well.

12. Remove squash from the oven and evenly fill cavities with the sausage mixture.

13. Serve immediately.

14. If desired, freeze after assembly for an easy meal on another night. Warm through thoroughly before serving.