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Southwestern Stuffed Acorn Squash
These squash halves are meals unto themselves and a fun presentation for guests. Not only are they easy to make even for a larger group, they're also incredibly tasty. Leave hot sauce on the table so folks can set their own level of heat.
3 acorn squash
5 oz. turkey sausage
1 onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
2 cups chopped cherry tomatoes
1 (15 oz.) can black beans, rinsed
1/2 tsp. salt
1 cup shredded Swiss cheese
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Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash
Two Stars Guiding Stars
  • Servings:6 (374 g)
  • Prep Time:20 minutes
  • Cook Time:120 minutes
1. Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half and remove seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender (40-45 minutes).
3. Coat a large skillet with cooking spray and heat over medium. Add sausage and cook, stirring and breaking up, until lightly browned (3-5 minutes).
4. Add onion and bell pepper and cook until softened (3-5 minutes). Stir in garlic, chili powder, and cumin and cook until lightly fragrant (30 seconds). Stir in tomatoes, beans, and salt, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down (10-12 minutes).
5. When the squash are tender, reduce oven temperature to 325 degrees F. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted (8-10 minutes).