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.