Native American Stuffed Acorn Squash
Recipe: #33310
September 10, 2019
Categories: Turkey, Cheese, Squash, Native American, Southwest Gluten-Free, No Eggs, Non-Dairy, Spicy, more
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Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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