Southwestern Stuffed Acorn Squash
Cumin and chilli powder season a stuffing of turkey sausage. Tomatoes, black beans and Swiss cheese for soft acorn squash. Serve this packed squash with heated corn tortillas for covering up bites of all the delicious ingredients. Spicy southwest vegetarian stuffed acorn squash roasted along with veggies, black beans, and coated with tangy goat cheese. A delightful plant-based dinner to try out of all winter squash types, I’d have to say that acorn squash is probably my preference. It’s soft, slightly sweet, and incredibly good for you. Usually, on Sundays, I’ll roast a couple of squashes in my oven, and then have them entirely through the week for my meals. I remarkably like eating it for breakfast with a tiny bit of honey and cinnamon and greek yoghurt. You’d be amazed by how filling and gratifying it can be. Sometimes I’ll even squeeze the squash and throw it in quesadillas with goat cheese. These vegetarian filled acorn squash are probably one of my favourite dinners I’ve made in a while. The softness of the squash merged with this southwest black bean and corn filling, and the melted goat cheese is out of this realm. And also, it’s nutritious and gluten-free. When the squash was soft, I switch on the oven up to broil, gathered big scoops of the stuffing into each half squash, and coated it with cheese. A few minutes under the broiler until hot and melty, and a fabulous, hearty yet meatless supper was served. If I make this once more, I may combine a slightly chopped red bell pepper to the stuffing for a pop of red.
INGREDIENTS
- Three acorn squash
- 5 ounces bulk turkey sausage
- One chopped small onion
- 1/2 medium chopped red bell pepper
- One clove minced garlic
- One tablespoon chilli powder
- One teaspoon ground cumin
- 2 cups chopped cherry tomatoes
- One 15-ounce rinsed can black beans
- Salt
- Several dashes hot red pepper sauce
- 1 cup shredded Swiss cheese
INSTRUCTIONS
- Cut squash in half and bailout and discard seeds.
- Place the squash cut-side down and bake at 375 degrees F about 45 minutes.
- Place the turkey sausage in a skillet and cook 3 to 5 minutes.
- Add onion and bell pepper and cook 3 to 5 minutes.
- Add garlic, chilli powder and cumin and stir in tomatoes, black beans, salt and hot sauce and leave for 10 to 12 minutes.
- Fill the halved squashes with the turkey mixture and top with swiss cheese.
- Later bake at 325 degrees F for 8 to 10 minutes.
