Whenever my friend, Kim, invites us to dinner, I seem to always come home with the recipe for what was served. She made this dish on a cold fall night and the flavors blended with the season perfectly.
She found this recipe originally on the Eating Well website. I have since made this dish many times and always enjoyed it.
Ingredients
3 acorn squash (about 3/4 - 1 pound each)
8 ounces bulk turkey sausage
1 small onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chili powder
1 teaspoon cumin
2 cup chopped cherry tomatoes
1 15-ounce can black beans, rinsed
1/2 teaspoon salt
Several dashes of hot red pepper sauce, to taste
1 cup shredded cheddar or jack cheese
Instructions
Heat oven to 375F.
Coat a baking dish with cooking spray.
Cut squash in half. Scoop out seeds. Place squash, cut side down, on prepared baking dish. Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with cooking spray. Over medium heat, cook sausage, breaking it up as it cooks, until browned. Add onion and bell pepper. Cook, stirring often, until softened, about 5 minutes.
Stir in garlic, cumin and chili powder. Cook 30 seconds. Stir in tomatoes, beans, salt and hot sauce.
Cover and reduce heat and summer until tomatoes have broken down, about 12 minutes.
When the squash are done, reduce oven temperature to 325F. Fill the squash with the turkey mixture.
Top with cheese. Place in baking dish and bake until the filling is heated through and the cheese is melted, about 8-10 minutes.
Original recipe link here: www.eatingwell.com