Friday, November 6, 2009

Southwestern Acorn Squash

Since it is the season for squash I thought I'd post this yummy recipe. It serves 6, but I've scaled it down to 2 servings as well for those of you with smaller families, i.e. no kids, or kids that turn their noses up to squash :D

3 acorn squash, about 1 lb. each
5 oz. bulk turkey sausage (I like using 1 ½ links of Jennie-O Italian Turkey Sausage)
1 small onion, diced
½ medium red bell pepper, diced
1 clove garlic, minced
1 Tbs. Chili powder (or 1tsp. Chipotle chili powder and 2 tsp. Regular chili powder)
1 tsp. Ground cumin
2 cups chopped tomatoes
15 oz. Black beans, drained and rinsed
½ tsp. Kosher
salt several dashes hot pepper sauce
1 cup shredded swiss cheese

  1. Preheat oven to 375 degrees. Coat baking sheet with cooking spray.
  2. Cut squash in half horizontally. Scoop out and discard the seeds. Place squash cut side down on baking sheet. Bake till tender-about 45minutes.
  3. Lightly coat skillet with cooking spray. Over medium heat add turkey sausage cooking breaking up and stirring till browned (3-5 minutes). Add onion and bell pepper. Cook till soft, stir in garlic, chili powder, and cumin. Cook for 30 seconds. Stir in tomatoes, beans, salt, pepper and hot sauce- scraping up any browned bits in pan. Reduce heat and cook till tomatoes are broken down 10-12 minutes.
  4. When squash is tender- reduce to 325 degrees. Remove squash from oven and fill with turkey mixture, top with cheese. Bake until heated and cheese is melted, about 8-10 minutes.

makes 6 servings

(259 calories per serving)

2 servings
1 acorn squash (1lb.)
1 link turkey Italian sausage
½ small onion
¼ medium red bell pepper (or ½ of a small)
1 small clove garlic
½ tsp. Chipotle chili powder
1 tsp. Regular chili powder
½ tsp. Ground cumin
1 cup chopped tomatoes
½ can black beans
¼ tsp. Salt
several dashes hot pepper sauce
½ cup shredded swiss cheese