Southwest Stuffed Acorn Squash

This is one of my go-to favorite fall recipes. I got it out of an Eating Well magazine a long time ago and have adapted it since. The filling can be made ahead of time and refrigerated. Heat it in the microwave for a few minuets right before it's put in the squash.

Ingredients

3 acorn squash
1 lb favorite sausage (turkey, chicken, or pork)
1 red bell pepper
1 small onion
2 cups halved cherry tomatoes
1 clove garlic, pressed or minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 15oz can of black beans, rinsed
Several dashes of hot red pepper sauce, to taste
1 cup dairy free mozzarella cheese (I use Daiya)

Directions

Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray.

Cut the squash in half and scoop out the seeds. Place the squash cut side down on the baking sheet. Bake until tender, about 45 minutes.

Meanwhile, lightly coat a large skillet with a cooking spray and heat over medium heat. Add sausage and cook until lightly browned. Add onion and bell pepper; cook until softened, about 3 to 5 minutes. Stir in garlic, chili powder and cumin. Cook for 30 seconds. Stir in tomatoes, beans, and hot sauce. Cover, reduce heat, and simmer until the tomatoes are broken down, about 10 to 12 minutes.

When the squash are tender, fill the squash halves with the sausage mixture. Top with cheese. Bake until the cheese is melted about 8 to 10 minutes.