Southwestern Stuffed Acorn Squash
OK this one takes a bit of time to cook the squash but totally worth it!
It packs a punch with nutritional bonuses of Vitamin C, A Calcium, and Iron. The acorn squash is also a good source of magnesium, a mineral important for healthy bones!
Cook some up and enjoy!
3 acorn squash (3/4 - 1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
1/2 teaspoon salt
Several dashes of hot red pepper sauce, to taste
1 cup shredded Swiss cheese
1. Preheat oven to 375degF. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3-5 minutes.
Add onion and bell pepper; cook, stirring often, until softened 3-5 minutes.
Stir in garlic, chili powder and cumin cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any brown bits.
Cover, reduce heat, and simmer until the tomatoes are broken down, 10-12 minutes.
4. When squash are tender, reduce oven temperature to 325deg. Fill the squash halves with the turkey mixture.
Top with cheese.
Place back on the baking sheet and bake until filling is heated through and the cheese is melted, 8-10 minutes.
This makes 6 servings.
It was just the right amount, not too much not too little. We cut the recipe by 1/3 so there were no leftovers but it would be a good one to cook up for multiple days!
The recipe was found in Eating Well In Season.
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