Southwestern Stuffed Acorn Squash
Stuffed acorn squash with flavors of the southwest.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 8
Ingredients
- 4 acorn squash
- 1/2 lb turkey sausage skin removed
- 1 onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tspn cumin
- 1 cup cherry tomatoes chopped
- 1 cup black beans
- 1 tspn salt
- 1/2 tspn hot sauce
- 2 cups shredded swiss cheese
Instructions
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Slice the acorn squash in half via the stem (top) and scoop out the seeds. Place them on a baking tray flesh-side down and bake for 45 minutes at 375 degrees Fahrenheit.
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Cook the turkey sausage in a skillet for 3-5 minutes or until browned.
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Add in the chopped onion and bell pepper and continue cooking until onions are soft.
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Add the garlic, chili powder, cumin, cherry tomatoes, black beans, salt, and hot sauce. Stir, close lid, and simmer for 10-12 minutes.
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Scoop the sausage stuffing into the baked squash and top with a generous amount of swiss cheese.
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Bake for 8-10 minutes at 325 degrees Fahrenheit.
