Mexican Stuffed Acorn Squash

Method

1. 1

   Preheat oven to 375 degrees.

2. 2

   Lightly grease a baking sheet and place squash on pan, cut side down. Bake for 30-45 minutes or until tender (depending on size of squash).

3. 3

   While the squash is baking, place oil in a large skillet over medium heat. Add sausage and cook for about 5 - 7 minutes or until sausage is browned on all sides. (You’ll need to break it up as it cooks.)

4. 4

   Add onion and bell pepper to the pan, cooking for another 5 minutes or until onions are soft and sausage is cooked through.

5. 5

   Stir in garlic, chili powder and cumin and heat for 1 minute. Add tomatoes and beans and stir until combined. Reduce heat to medium low and cook for another 15 minutes or until excess liquid is reduced. Season with salt and pepper.

6. 6

   Divide sausage mixture evenly among baked squash halves and top each half with 1/4 cup cheese.

7. 7

   Return to oven and bake until cheese is melted, about 8 minutes. Serve warm.