I absolutely loved this recipe! I made it for my whole family and even the picky eaters loved it. Even had second helpings of the filling. I made this a few months ago and have been craving it again for some time now. Can't wait to make it again.
Southwestern Stuffed Acorn Squash
From EatingWell: September/October 2007
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.
36 Reviews for Southwestern Stuffed Acorn Squash
So yummy, and colorful!! I too have used chicken sausage instead at times. We always add some Cayenne for an extra kick. We recently tried the White Bean stuffed acorn squash from Eating Well, similar, very yummy and different nutrients to change it up!
We regularly eat this meal in the fall. I often substitute low-sodium, canned, diced tomatoes (partly drained) for fresh to cut down on the prep time. I also often add various medium to hot peppers, depending on what's available at the farmer's market. And a little cheddar works fine in place of swiss. This recipe really lends itself to using whatever is on hand!
I have made this recipe at least once a month (in the fall/winter) for the past 3 years. I always buy 2 delicato squash and use 1/2 lb of turkey or pork sausage. LOVE IT! My hubby "hates" squash, but requests this regularly.
This was really good. I didn't have any sausage so I cooked up some bulgur wheat with chicken stock and used that in the stuffing. This will definitely be added to the fall repertoire!