31 Days of Home Cooked Meals - Sunday, October 14th

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Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash Recipe

3 acorn squash
5 oz. sausage
1 small onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
1 Tbsp chili powder
1 tsp cumin
2 cups chopped tomatoes
1 15oz can black beans, rinsed
1/2 tsp salt
hot red pepper sauce, to taste
1 cup shredded cheese

Preheat oven to 375F. Lightly oil a large baking tray. Cut the squash in half and scoop out the seeds. Place the squash cut side down on the oiled baking tray. Bake about 45 minutes.

In a large skillet, cook sausage until lightly browned. Add onion and bell pepper. Cook until softened. Stir in garlic, chili powder, and cumin. Cook for just a few seconds. Then stir in the tomatoes, beans, salt, and hot sauce (if desired). Cover the pan and reduce the heat. Simmer for 10-12 minutes.

When the squash is tender, reduce the oven temp to 325F. Fill the squash halves with the sausage mixture. Top with shredded cheese. Place back on the baking sheet and bake until the filling is heated and the cheese is melted. Should take 8-10 minutes.