So here we are, in the throws of fall, and ready for a new batch of recipes.  This week is going to be wet and cold here in the northwest.  That means, yummy soup and warm winter dishes.  I miss this time of year, only for the food that it brings.  I think I could do without the wet days and nights that come with fall here.
To start us out this week, I think I will go with a little soup and salad.

Kale and Sausage stuffed Acorn Squash with Spinach Salad

Kale and Sausage stuffed Acorn Squash.

1 acorn squash
8 oz sweet italian sausage
2 T oil, olive or coconut oil
1/2 bunch of kale (about 2 cups), trimmed, washed and chopped
6 oz mushrooms, chopped
1/2 onion, diced small
2 cloves of minced garlic
Parmesan cheese

Preparation

Heat oven to 375.  Slice squash in half, lengthwise, then scoop out seeds.  Line a cookie sheet with foil, and spray with non-stick spray.  Place squash, cut side down, then bake 30 minutes.  Remove, flip right side up and prepare filling.  Turn oven heat to broil.
In large saucepan over medium heat, add italian sausage; cook, crumbling as it browns, about 6 minute.  Transfer to a bowl, along with any juices that accumulate.  To same pan, add 2 T oil, then add onion and mushroom, 3 minutes.  Then add garlic, 30 seconds.  Next add kale, stir around to wilt.  Add the juices from sausage to kale mix, cover and let simmer about 1 minute.  Turn off heat; mix in sausage.  Fill squash with sausage and kale mixture.  Then, sprinkle with parmesan cheese and place in oven, 2-4 minutes until parmesan is browned.

Spinach Salad

3 cups baby spinach
2 T feta cheese
2 T sunflower seeds
2 T dried cranberries
1 t dijon mustard
1/8 t salt and pepper, each
2 T balsamic vinegar
1/4 t onion powder
1/2 t garlic
4 T olive oil

In a mason jar, or mini blender; mix together mustard, salt/pepper, vinegar, onion powder, garlic and oil.  In a large bowl place spinach, cheese, seeds and cranberries.  Combine about 1/2 vinaigrette with spinach mixture, just before serving.  Enjoy