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Southwestern Stuffed Acorn Squash

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
Sweet and creamy acorn squash balances the slightly spicy sausage filling.
RECIPE INGREDIENTS
3   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  chopped cherry tomatoes
1 15-ounce can   black beans, rinsed
1/2  teaspoon salt
Several  dashes   hot red pepper sauce, to taste
1 cup   shredded swiss cheese
Southwestern Stuffed Acorn Squash Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.


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.


Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey 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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Stuffed Veggie Sides
Nutrition Facts per Serving
Yield:   6 servings
Calories: 259
Fat. Total: 7g
Protein: 15g
Carbohydrates, Total: 38g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 29mg
Sodium: 482mg
% Cal. from Fat: 24%
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