Makes 6 servings
3 acorn Squash
1 small onion, chopped
½ medium red bell pepper, chopped
2 cups cherry tomatoes, chopped
1 clove garlic, minced
1 (15-oz.) can black beans, drained and rinsed
5 ounces ground turkey
1 Tbsp. chili powder
1 tsp. ground cumin
½ tsp. salt
Hot sauce, optional
1 cup shredded Swiss cheese
Preheat oven to 375 degrees.
Cut squash in half horizontally. Scoop out and discard seeds. Coat baking sheet with spray. Place squash cut-side down on sheet. Bake for 45 minutes or until tender.
Coat a skillet with cooking spray; heat over medium heat. Add turkey and cook, stirring and breaking up with a wooden spoon, for 3-5 minutes until lightly browned. Add onion, bell pepper, tomatoes, garlic, beans, chili powder, cumin, salt and hot sauce. Cover, reduce heat and simmer fro 10-12 minutes until tomatoes are broken down.
Reduce oven temperature to 325 degrees when the squash are tender. Fill squash halves with turkey mixture and top with cheese. Place on baking sheet and bake for 8-10 minutes until filling is heated through and cheese is melted.