Southwestern Stuffed Acorn Squash

Turkey sausage is a leaner alternative to beef or pork that’s perfectly at home in dishes like this savory stuffed squash. (Try it in your favorite pasta recipes, too.)

Makes 6 servings

Ingredients

• 3 organic acorn squash (¾-1 pound each)
• 5 ounces bulk organic turkey sausage
• 1 small organic onion, chopped
• ½ medium organic red bell pepper, chopped
• 1 clove organic garlic, minced
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 2 cups chopped organic cherry tomatoes
• 1 15-ounce can black beans, rinsed
• ½ tsp salt
• Several dashes naturally prepared hot red pepper sauce, to taste
• 1 cup shredded organic 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. Add turkey 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°F. Fill the squash halves with turkey mixture. Top with cheese. Place on baking sheet and bake until filling is heated through and cheese is melted, 8 to 10 minutes.

Nutrition Facts

Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrate; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium. 1 Carbohydrate Serving

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (45% DV), Calcium (20% DV), Iron (15% DV)

Exchanges: 2 starch, 1 vegetable