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Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash

WebMD Recipe from EatingWell.com

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Ingredients
Prep: 45 minutes | Total Time: 90 minutes
  • 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
    cherry tomatoes, chopped
  • 1 15-ounce can
    black beans, rinsed
  • 1/2 teaspoon
    salt
  •  
    hot red pepper sauce, to taste
  • 1 cup
    Swiss cheese, shredded
Instructions
  1. Preheat oven to 375°F. 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. 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.
  4. When the 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.
Nutritional Information

Makes: 6 servings
Serving Size: Half of 1 squash with filling
  • Calories259
  • Fat7 g
    • Saturated fat4 g
  • Cholesterol29 mg
  • Carbohydrates38 g
    • Dietary fiber8 g
  • Protein15 g
  • Sodium482 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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