Cocinando con Alena

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Southwestern Stuffed Acorn Squash Makes: 6 servings Ingredients: 3 acorn squash, (3/4-1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped 1/2 medium red bell pepper,chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15-ounce can black beans, rinsed (see Tip) 1/2 teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese Instructions: Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray. 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. Meanwhile, lightly coat a large skillet with