Friday, March 26, 2010

Southwestern Stuffed Acorn Squash

Last night Bryan's parents stopped by on their way back from Dallas to have dinner and spend the night with us. After debating for a few days over what to cook, Bryan suggested one of his favorites, Southwestern Stuffed Acorn Squash. A friend shared this recipe with me a couple of years ago. It has become a favorite of ours to eat when the weather is cold. (Yes, yesterday's cold weather counts.)

Southwestern Stuffed Acorn Squash

3 acorn squash
5 ounces sausage
1 small onion, chopped
1 clove of garlic, minced
1/2 red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
2 cups chopped tomatoes
1 15-ounce can of black beans, rinsed
1/2 teaspoon salt
Several dashes of hot pepper sauce to taste (Tabasco)
1 cup shredded Swiss cheese (or slices of Swiss)

1. Preheat oven to 375. Coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out seeds. Place face down on baking sheet. Bake until tender, about 45-minutes.
3. Meanwhile, coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook until brown, 3-5 minutes. Add onion and bell pepper, cook until soft. 3-5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any brown bits. Cover, reduce heat, and simmer until tomatoes are broken down, 10-12 minutes.
4. When the squash are tender, reduce oven temp to 325. Fill the squash with sausage mixture. Top with cheese. Place on the baking sheet and cook until heated though, 8-10 minutes.


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