Southwestern Stuffed Acorn Squash
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 ground cumin
2 c. chopped cherry tomatoes
1 15-ounce can black beans, rinsed
1/2 tsp. salt
Red pepper sauce to taste
1 c. shredded Swiss cheese
Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray.
Cut squash in half horizontally. Scoop out and discard the 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 browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, about 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat and simmer until tomatoes are broken down, 10 to 12 minutes.
When squash is tender, reduce the oven to 325 degrees. 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.