Monday, October 10, 2011

Southwestern Stuffed Acorn Squash

Oh man I forgot how much I love Fall squash! Tonight I used these to make a delicious dinner:



I got acorn squash at the locally grown market this week and wasn’t quite sure what I was going to do with it. Lacey sent me this recipe and I immediately knew that I was going to make it this week. I’m so glad I did because this one is going in the recipe book.


I started out by cutting them in half and scraping the seeds out.


Put about 1/2 inch of water in your cookie sheet and place the squash face down. Bake on 375 for 45 min.


While your squash is baking sauté your turkey sausage and chop your veggies.


Place in rest of your veggies and beans in with the sausage and simmer.





Kyle helped me cook and of course he said “this isn’t enough meat”. I told him that after all the beans and vegetables were mixed in that he wouldn’t even notice. And he enjoyed every bite! We heated up some corn tortillas and made it a meal! This will defiantly be a regular Fall recipe.

Southwestern Stuffed Squash

I went off of this recipe:

  • 2 acorn squash, (3/4-1 pound each)
  • 5 ounces bulk turkey sausage
  • 1 small onion, chopped
  • 1/2 medium red bell pepper,chopped
  • 2 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups chopped cherry tomatoes
  • 1 15-ounce can black beans, rinsed
  • 1/2 teaspoon salt
  • 1 cup shredded Swiss cheese
  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.