Southwestern Stuffed Acorn Squash
1lb ground turkey
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, smashed and minced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 pint grape tomatoes, quartered
1 15-oz can black beans, rinsed
1/2 teaspoon salt
1 teaspoon of hot sauce (vary amount to personal taste)
shredded part-skim mozzarella cheese
*the above ingredients is enough to stuff 3 acorn squash. I used it to stuff 1 acorn squash and 2 delicata squash with leftover stuffing on the side*
1. Preheat the oven to 375. Lightly coat a large baking sheet with cooking spray and put enough water to just cover the bottom of the pan.
2. Cut the squash 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 turkey and cook until browned. 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 cheese is melted, about 5 minutes.