Southwestern Stuffed Acorn Squash

Eating Well

Ready in: 90 minutes
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 6
Gluten Free
Very Popular

Ingredients

  • 3 acorn squash, (3/4-1 pound each)
    Produce
  • 5 ounces bulk turkey sausage
    Meat
  • 1 15-ounce can black beans, rinsed (see Tip)
    Canned and Jarred
  • 2 cups chopped cherry tomatoes
    Produce
  • 1 tablespoon chili powder
    Spices and Seasonings
  • 1 clove garlic, minced
    Produce
  • 1 teaspoon ground cumin
    Spices and Seasonings
  • 1 small onion, chopped
    Produce
  • Several dashes hot red pepper sauce, to taste
    Condiments
  • 1/2 medium red bell pepper,chopped
    Produce
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1 cup shredded Swiss cheese
    Cheese

Steps

  • Preheat oven to 375F. Lightly coat a large baking sheet with cooking spray.
  • 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.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.When the squash are tender, reduce oven temperature to 32
  • 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.

Nutrition

  • Calories: 295.19  cal  (14.76%)
  • Fat: 12.01  g  (18.48%)
  • Saturated Fat: 5.42  g  (33.88%)
  • Carbohydrates: 35.08  g  (11.69%)
  • Sugar: 2.49  g  (2.77%)
  • Cholesterol: 33.57  mg  (11.19%)
  • Sodium: 685.14  mg  (29.79%)
  • Protein: 15.02  g  (30.03%)
  • Vitamin C: 45.84  mg  (55.57%)
  • Vitamin A: 1747.44  IU  (34.95%)
  • Fiber: 8.71  g  (34.82%)
  • Potassium: 1061.24  mg  (30.32%)
  • Vitamin B1: 0.45  mg  (29.91%)
  • Phosphorus: 298.03  mg  (29.8%)
  • Manganese: 0.57  mg  (28.61%)
  • Vitamin B6: 0.51  mg  (25.29%)
  • Magnesium: 99.55  mg  (24.89%)
  • Calcium: 242.81  mg  (24.28%)
  • Folate: 87.12  µg  (21.78%)
  • Iron: 3.7  mg  (20.57%)
  • Copper: 0.33  mg  (16.57%)
  • Vitamin B3: 3.31  mg  (16.53%)
  • Zinc: 2.1  mg  (13.97%)
  • Vitamin B12: 0.8  µg  (13.37%)
  • Vitamin B2: 0.22  mg  (12.99%)
  • Vitamin B5: 1.17  mg  (11.71%)
  • Selenium: 5.73  µg  (8.18%)
  • Vitamin E: 1.07  mg  (7.14%)
  • Vitamin K: 3.9  µg  (3.72%)
  • Vitamin D: 0.4  µg  (2.65%)

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