Native American Stuffed Acorn Squash

6
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (462.1 g)
  • Calories 549
  • Total Fat - 16.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 39.7 mg
  • Sodium - 398.1 mg
  • Total Carbohydrate - 76.9 g
  • Dietary Fiber - 17.5 g
  • Sugars - 9.7 g
  • Protein - 29.3 g
  • Calcium - 395.4 mg
  • Iron - 6.6 mg
  • Vitamin C - 74.5 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 375°F.

Step 2

Lightly coat a large baking sheet with cooking spray.

Step 3

Cut squash in half horizontally.

Step 4

Scoop out and discard seeds.

Step 5

Place the squash cut-side down on the prepared baking sheet.

Step 6

Bake until tender, about 45 minutes.

Step 7

Meanwhile,

Step 8

Lightly coat a large skillet with cooking spray

Step 9

Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes.

Step 10

Add onion and bell pepper

Step 11

Cook, stirring often,

Step 12

Until softened, 3 to 5 minutes.

Step 13

Stir in garlic, chili powder and cumin; cook for 30 seconds.

Step 14

Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover,

Step 15

Reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

Step 16

When the squash are tender, reduce oven temperature to 325°F.

Step 17

Fill the squash halves with the turkey mixture.

Step 18

Top with cheese.

Step 19

Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Tips & Variations


No special items needed.

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