Bacon, Kale, and Mushroom Stuffed Acorn Squash

Gluten free and Paleo... and AMAZING!!!!  I was searching for some new recipes this week and came across this one and had to make it for two reasons... 

1. I already had an acorn squash that needed to be used

2. It sounded scrumptious!

Bacon, Kale, and Mushroom Stuffed Acorn Squash

Cooking Steps                                          

Preheat oven: 400 F

Prepare acorn squash by slicing in half and removing seeds. Place 1 tsp of coconut oil in each cavity and massage. Season with salt and place in the oven for 40 minutes.On medium heat, cook bacon until crisp. Poor off bacon fat, but keep roughly 2 tbsp on reserve in the pan. Throw in sliced mushrooms and saute plus 1/4 cup of water to remove the bacon goodness left on the bottom of the pan. (I used Turkey Bacon and added onions and an orange pepper)

While mushrooms are cooking, prepare kale by removing stalks and chopping leaves. Bacon should be cooled by now, so go ahead and chop that up too.

Most of the liquid should be evaporated from the mushrooms. Add kale and bacon to pan with mushrooms plus another 1/4 cup of water and thyme, and saute until kale is tender. Once done, set aside and wait for timer to finish on squash.

Remove squash from the oven and evenly fill cavities with bacon, mushroom and kale. Place back in the oven for 15 minutes.

Squash is done when flesh is tender when poked with a fork.