Southwestern Stuffed Acorn Squash

In August, My mom gave me some veggies from their garden. I used most of it for my summer dinner party out on the patio. I used all of it except for the one Acorn Squash. I had never cooked an Acorn Squash before... so I figured I would figure out how to cook it later. So... it sat in my fruit basket in the kitchen.

When I started going out with John... he noticed that the fruit and veggies in the fruit basket changed... except for the Acorn Squash. (John is a very observant person). Not only did that Acorn Squash never get eaten... but it was starting to change color. He recently asked me if I was ever going to eat it.

So I asked John if he wanted to help me FINALLY cook it up. He came over... I really did most of the cooking, but he helped me eat it. Anyway... I looked up different recipes and found this Southwestern Stuffed Acorn Squash recipe and thought... this is what I want. It looked so good!

To Be honest... I didn't really follow the recipe exactly. I saw what was in it and improvised. It turned out SO good. John and I both loved it. Perfect Fall dish!

INGREDIENTS

• 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 chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese

Directions

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. 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.