I try new recipes at least three times a week, and love them 90% of the time. However, it is very rare that I declare them perfection. Here it is…I’m gonna do it. This recipe is PERFECTION!!! I mean…how often is it that you have been eating the leftovers for three days straight, and you are still disappointed when they run out?! My husband agrees completely…it has officially been added to the Rodgers Family Favorites 🙂 Weirdest thing is…tomatoes make me want to vomit a little…and this has tomatoes in it…and I didn’t even notice them I loved it so much. That’s how you know its REAAALLLLLYYYY good! And great thing is…if you watch your labels carefully, this can be totally gluten free 🙂
Recipe adapted from eatingwell.com
What you need:
- 3 Acorn Squash
- 1/2 Roll of Pork Sausage (I used Sage Sausage) Note: original called for 5 oz of bulk turkey sausage, if you want to make it a little liter
- 1 small onion
- 1/2 red bell pepper, chopped
- 1 clove garlic, minced
- 1 Tablespoon chili powder (or more if you want a kick)
- 1 teaspoon ground cumin
- 1 Carton cherry tomatoes, chopped
- 1 15 oz can black beans, rinsed
- 1/2 teaspoon salt
- Several dashes hot red pepper sauce
- 1 Cup Cheddar cheese, shredded (or cheese of choice)
And here’s how you do it!
- Preheat the oven to 375 degrees.
- Cut the squash in half horizontally. Take a spoon and scoop out the seeds.
- Bake squash cut side down in a greased dish for 45 minutes, or until nice and tender.
- While your squash is baking, heat and grease a large skillet or pot over medium heat. Brown your sausage. You can drain if there is extra grease but I didn’t feel the need to 🙂
- Add onion and bell pepper to the pan and cook until softened, stirring occasionally. (3-5 minutes). Add garlic, chili powder, and cumin and cook for 30 seconds. Stir in tomatoes, beans, salt, and hot sauce and stir, scraping up any yummy bits off the bottom of the pan. Turn down the heat, cover, and simmer until the tomatoes “break down,” about 12 minutes.
- When your squash are ready, take them out and reduce the heat to 325 degrees. Fill the squash halves generously with your sausage filling and top with cheese. Put them back into the oven until your cheese is melty, about 10 minutes.
- Eat, be shocked…add to your list of favorites 🙂
Warm gooey cheesy goodness, and pretty stinkin healthy too!!