SOUTHWESTERN STUFFED ACORN SQUASH (for six)
3 acorn squash (3/4 to 1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
½ medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
one 15 ounce can black beans, rinsed
½ teaspoon salt
several dashes hot red pepper sauce, to taste
1 cup shredded pepper jack cheese
1. Preheat oven to 375*. Lightly coat a large baking sheet with cooking spray. (For easier clean up, line the sheet with foil before spraying.)
2. Cut the squash in half horizontally. Scoop out and discard seeds. Place squash cut side down on the prepared baking sheet and bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray and 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 and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin and cook 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up browned bits. Cover, reduce heat and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When squash are tender, 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.
adapted from eatingwell.com