Follow Us On

Follow Us on Facebook Follow Us on Twitter Follow Us on Google Plus

share

Past Featured Recipe

in

 

Southwestern Stuffed Acorn Squash


squashSpecial Thanks: This is just one recipe from EatingWell In Season: The Farmers’ Market Cookbook, a donation from Dr. Preston Maring on behalf of Kaiser Permanente. Dr. Maring co-wrote the introduction for this book, which also features a foreward by Nell Newman, founder of Newman’s Own Organics.

 

Ingredients

Acorn squash (¾ - 1 pound each) 

3 acorn squash 

Bulk turkey sausage 

5 ounces 

Small onion, chopped 

1 onion 

Red bell pepper, chopped 

½ red bell pepper 

garlic clove, minced 

1 garlic clove 

Chili powder 

1 tablespoon 

Fresh lemon 

1 lemon 

Ground cumin 

1 teaspoon 

Chopped cherry tomatoes 

2 cups 

Black beans, rinsed 

1 15 - ounce can 

Salt 

½ teaspoon 

Several dashes hot red pepper sauce 

To taste 

Shredded swiss cheese 

1 cup 

Cooking Method

  1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.

  2. Cut squash in half horizontally. Scoop out and discard seeds. Place squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

  3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 3 - 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 - 5 minutes. Stir in garlic, chili powder, and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt, and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 - 12 minutes.

  4. When the squash are tender, reduce oven temperature to 325°F. Fill the squash halves with the turkey mixture. Top with cheese. Place on baking sheet and bake until the filling is heated through and the cheese is melted, 8 - 10 minutes.

  5. Add honey if needed.

Tip and Nutrition


Tip: While canned beans can be convenient, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35%) or opt for low-sodium or no-salt-added varieties. (Nutritional data has been analyzed with rinsed, regular canned beans.) You may consider cooking your own beans from scratch.

 

Nutrition Per Serving:

259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrates; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.

 

Quick Tip

 

Dr. Preston Maring, known as the “father of farmers markets” at Kaiser Permanente Medical Center, shares a simple vinaigrette recipe and an efficient way of slicing small tomatoes.