Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash - 2 Guiding Stars

Active Time

20 min.

Total Time

2 hours

Servings

6 (380 g)

These squash halves are meals unto themselves and a fun presentation for guests. Not only are they easy to make even for a larger group, they’re also incredibly tasty. Leave hot sauce on the table so folks can set their own level of heat.

Ingredients

3 acorn squash
5 oz. turkey sausage
1 onion, chopped
½ red bell pepper, chopped
1 clove garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
2 cups chopped cherry tomatoes
1 (15 oz.) can low-sodium black beans, drained and rinsed
½ tsp. salt
1 cup shredded Swiss cheese

Directions

Preheat oven to 375ºF. Lightly coat a large baking sheet with cooking spray.
Cut squash in half and remove seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender (40-45 minutes).
Coat a large skillet with cooking spray and heat over medium. Add sausage and cook, stirring and breaking up, until lightly browned (3-5 minutes).
Add onion and bell pepper and cook until softened (3-5 minutes). Stir in garlic, chili powder, and cumin and cook until lightly fragrant (30 seconds). Stir in tomatoes, beans, and salt, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down (10-12 minutes).
When the squash are tender, reduce oven temperature to 325ºF. 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 (8-10 minutes).

Nutritional analysis per serving: Calories 260; Total Fat 8.5g (11% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 33mg (11% DV); Sodium 480mg (21% DV); Total Carbohydrate 35g (13% DV); Dietary Fiber 8g (28% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 20% DV; Iron 20% DV; Potassium 25% DV; Vitamin C 50% DV; Molybdenum 35% DV; Thiamin 35% DV.