Stuffed Squash... Yum!

Perfect Fall Recipe: Stuffed Acorn Squash
(adapted from Eating Well)




You'll Need:
3 medium sized Acorn Squash
1/2 lb. lean ground sausage (I use Gimme Lean vegetarian sausage)
1 small onion, chopped
1/2 medium red bell pepper, chopped
1 tbsp. minced garlic
1 tbsp. chili powder
1 tsp. ground cumin
1 16 oz. can diced stewed tomatoes
1 15 oz. can black beans, rinsed
1/4 cup frozen sweet corn
1/2 tsp. Kosher salt
Hot sauce to taste
1 cup shredded Swiss cheese

To Make:
Cut squash in half and scoop seeds. Bake in oven preheated to 375 deg. , face down on greased cookie sheet for about 45 minutes or until tender.

While your squash bakes, prepare your filling. Brown sausage over medium heat for 3 to 5 minutes. Add onion and bell pepper and cook until soft (5 minutes). Add garlic, cumin and chili powder and cook for 1 minute. Next, stir in tomatoes, beans, corn, salt and hot sauce and cook until heated through.

After you've finished baking the squash, reduce oven temp. to 325. Turn squash cup side up and fill with sausage mixture. Top each with cheese and bake 10 minutes (or until cheese is melted... but not burned!)

Seve with a side of kale sauteed with kosher salt, olive oil and garlic for a perfect Fall meal.