Southwestern Stuffed Acorn Squash

I thought I should try to post a couple of recipes this week so that there would be more things on your shopping list on Thursday.

This is a Kashi recipe which we have made for awhile now.  Typically, Acorn squash is more available in the fall, but you can find them most of the year.  This recipe is BEST with Sweet Dumpling Acorn Squash, but I have had a hard time finding that except in the fall. 

Ingredients

• 2 acorn squash (¾-1 pound each)
• olive oil
• 1/2 lb bulk sausage*
• 1/3 cup onion
• 1/2 medium red bell pepper
• 1 clove garlic
• 1/2 Tbsp chili powder
• 1 tsp ground cumin
• 1 cup cherry tomatoes**
• 1 15 oz can black beans***
• salt
• handful of Colby-Jack cheese, shredded
• brown rice (optional, see step 6)

Equipment:

• Cookie Sheet
• Sharp Knife
• Cutting Board
• Can Opener
• Large Skillet 

1.  Preheat oven to 375°F. Lightly coat a large baking sheet with olive oil.

2.  Cut squash in half horizontally.  Scoop out and discard seeds.  Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

3.  Meanwhile, chop the onion and red pepper.  Mince the garlic.  Chop the tomatoes.

3.  Add olive oil to large skillet; heat over medium.  Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes.  Add onion and red pepper; cook, stirring often, until softened, 3 to 5 minutes.  Stir in garlic, chili powder and cumin; cook for 30 seconds.  Stir in tomatoes, beans, and salt, scraping up any browned bits.  Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

4.  When the squash are tender, remove from oven and reduce oven temperature to 325°F.

5.  Fill the squash halves with sausage mixture. (You will have more insides than there is room for so just fill as best you can and then add to it on your plate.)  Top with cheese.  Place on baking sheet and bake until filling is heated through and cheese is melted, about 5 minutes.
6.  (Optional) Sometimes we serve this with brown rice because Lizzie doesn't really like the squash and because there is always more filling than squash.  Remember brown rice takes 45 min so it must be started when the squash goes in or just after.

Variations:
* sausage: We usually use chicken sausage, but turkey sausage, italian sausage, or any other bulk sausage that you like is fine. 
**tomatoes: If you don't have cherry tomatoes on hand you can use half a can of diced tomatoes instead.
***beans: If you dislike black beans, this recipe is equally good with kidney beans.

SHOPPING LIST

• 2 acorn squash (buy Sweet Dumplings if in stock)
• sausage
• 1 red bell pepper
• 1 yellow or red onion
• 1 carton of cherry or grape tomatoes
• 1 15oz can black beans (buy Organic, the non-organic varieties have sugar and additives that you don't need)
• Colby-Jack cheese (the yellow and white marbled kind.  You can buy the pre-shredded to save time, but freshly grated tastes significantly better.)
• brown rice (optional)