Saturday, December 24, 2011

Southwestern Stuffed Acorn Squash

My mom first originally made this for Troy and I awhile back. Now believe you me... I was skeptical. I'm not really a squash fan. My husband definitely not a squash fan. But believe it or not we both ended up going back for seconds! I love this because it's a whole meal in itself! Not to mention it's pretty darn healthy for you too!

Southwestern Stuffed Acorn Squash
very slightly adapted from Eating Well


3 acorn squash, (3/4-1 pound each)
1/2 pound lean ground beef
1 small onion, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 tbs chili powder
1 tsp ground cumin
2 cups chopped cherry tomatoes
1 15oz can black beans rinsed
1/2 tsp salt
Several dashes hot sauce, to taste
1 cup shredded swiss cheese

Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray. Cut squash in half horizontally. Scoop and discard seeds. Place the squash cut side down on the prepared baking sheet. Bake until tender, about 45 min.

In the mean time, brown the ground beef in a skillet. Add onion and bell pepper until tender. Stir in garlic, chili powder and cumin. Cook for about 30 seconds. Stir in tomatoes, beans, salt and hot sauce. Cover, reduce heat and simmer until the tomatoes are broken down. About 10-12 minutes.

When the squash are tender reduce oven temperature to 325 degrees. Fill the squash halves with the ground beef mixture and top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted. About 8-10 minutes.


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