Ingredients
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2 acorn squash, (3/4-1 pound each)
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2 turkey or chicken sausages (I like Spicy Italian)
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1 small onion, chopped
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1/2 medium red bell pepper, chopped
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1 clove garlic, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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2 cups chopped cherry tomatoes
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1 15 ounce can black beans, rinsed
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1/2 teaspoon salt
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1 cup shredded Mexican cheese
Directions
1. Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray or Olive Oil.
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 or olive oil; 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 and salt scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. Remove squash from oven and reduce oven temperature to 325 degrees. 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.
