Acorn squash, that is. It's got a southwestern tang thanks to chili and jack cheese, and extra spice with the addition of turkey sausage. Even picky eaters ought to love this dinner entree!
Recipe: Stuffed Acorn Squash, Southwestern Style
3 medium acorn squash
4-6 ounces turkey sausage (preferably bulk, not in links. If links, remove casings)
1 medium red or orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder or chipotle powder
2 cups chopped tomato (canned or fresh)
1 can black beans, drained and rinsed
Salt and hot sauce, to taste
1 cup grated jack cheese
- Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
- 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 30 minutes.
- Meanwhile, 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 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
- When the squash are tender, remove them from the oven and reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.