Fall Favorite! Southwest Stuffed Acorn Squash

borrowed from: http://fitnessandfeta.com/2013/10/04/southwestern-stuffed-acorn-squash/

  • 3 whole acorn squash
  • 1 pound of ground turkey (I used chopped up chicken sausage instead)
  • 1 red bell pepper, chopped (I omitted this ingredient)
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, rinsed
  • Cooked corn, amount estimated (I used reduced sodium canned corn)
  • Cherry tomatoes, halved, amount estimated (I used canned diced tomatoes)
  • Cilantro, chopped, about 1/2 cup
  • 1 cup shredded mozzarella cheese
  • S&P to taste
  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 and heat over medium heat.  Add ground turkey and cook until lightly browned.  Add onion and bell pepper and cook, stirring often, until softened, 3 to 5 minutes.
  4. Stir in garlic and cook for 30 seconds.
  5. Stir in tomatoes, chile pepper, corn, beans, and s&p.
  6. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  7. When the squash are tender, reduce oven temperature to 325°.  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.
  8. Once complete, sprinkle with cilantro and enjoy!
(Recipe can also be found under the 'healthy approach section')

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