Native American Stuffed Acorn Squash

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.