ACORN SQUASH

By pat1908

Ingredients

• 3 acorn squash, cut into halves, seeds removed
• 6-8 ounces ground turkey sausage
• 1 medium onion, chopped
• 1 red pepper, chopped into small pieces
• 1-3 clove garlic, peeled and minced
• 1 Tbsp chile powder
• 1 tsp ground cumin
• 1 cup chopped tomatoes
• 1 can (15 oz) black or pinto beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• Salsa

Preparation

Step 1

Preheat oven to 350 degrees. Lightly coat a large baking sheet with cooking spray. Place squash cut-side down on prepared baking sheet and bake until tender, about 45-50 minutes.
About 25-30 minutes before squash is cooked, begin making the filling. Heat a large skillet on medium. Cook, stirring and breaking up the meat, until lightly browned, about 3-5 minutes. Add onion and pepper, and cook until softened, about 3-5 minutes. Stir in garlic, chile powder and cumin. Cook for 30 seconds and add tomatoes and beans. Cover, reduce heat and simmer until the tomatoes are broken down. Remove from heat. When squash is done, remove from oven and reduce heat to 325 degrees. Fill the squash halves with turkey mixture. Top evenly with cheese and place back on the baking sheet. Bake about 10 minutes, or until cheese is melted. Serve with salsa. Makes 65 servings.