Southwestern Stuffed Acorn Squash

Ingredients

• 3 acorn squash, cut in half, seeds removed
• 1-2 Tbsp. olive oil
• 5 oz. ground turkey sausage
• 1 small onion, diced
• 1/2 medium red bell pepper, diced
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. cumin, ground
• 2 cups cherry tomatoes, chopped
• 1-15 oz. can black beans, rinsed
• 1/2 tsp. salt
• Hot sauce to taste
• 1 cup Swiss cheese, shredded

Instructions

1. Preheat the oven to 375°F. Set aside a large baking sheet coated with cooking spray.
2. Put squash halves, cut side down on the baking sheet and bake for 45 minutes or until tender.
3. Heat a large skillet over medium heat, add the olive oil and turkey sausage. Cook the ground sausage for 5 minutes or until browned, add the diced onion and bell pepper and combine. Cook an additional 5 minutes, then add the garlic, chili powder and cumin.
4. Next add the tomatoes, beans, salt, and hot sauce. Mix until well combined, cover and reduce heat to a simmer and cook 10-12 minutes more or until tomatoes are broken down.
5. Once squash halves are tender, reduce temperature to 325°. Next filled the squash halves with the turkey mixture and top with shredded cheese. Place back in the oven and bake an additional 10 minutes until cheese is melted.

Nutrition per serving: 330 calories, 40 g carbohydrates, 40 mg cholesterol, 14 g fat, 10 g fiber, 16 g protein, 540 mg sodium, 3 g sugar.

Recipe from: eatingwell.com