Southwestern Stuffed Acorn Squash

These are amazing! They are very presentable and the flavor is incredible. This is like chilli, even a bit better the next day. You could even leave out the turkey for a vegetarian option, the recipe would still be delicious!

Level 2: A bit of prep work with all the chopping and the squash requires a few times to figure out the perfect temp and softness you prefer, plus you have to leave the oven on for awhile! 
Servings: 4 and enough stuffing leftover for 2 wraps
Ingredients: 
Package of whole wheat tortillas
2 acorn squash
1 package of lean Jenni-O turkey sausage, pretty sure it's the breakfast one...you'll use 7 links
1 small onion, chopped
1 medium red bell pepper, chopped
1 cup of cherry tomatoes, chopped. If you can't find cherry, grape works too. (Why are tomatoes named after fruits?) Be sure to watch out when you chop the tomatoes, I ended up with tomato juice on my walls
1 can 15 ounce black beans, drained and rinsed
1 cup of swiss cheese
2 garlic cloves, minced
1 TBSP chili powder
1 tsp cumin

1. Preheat oven to 375. Coat baking dish with butter or spray. Cut squash in half horizontally. Scoop and discard seeds. Place cut-side down in dish. Bake 35 minutes.
2. Lightly coat large skillet with cooking spray, heat of medium. Add sausage and cook, stirring occasionally and breaking up with a spoon until lightly browned, 3 minutes. Add onion and bell pepper, stirring often until softened, 3-5 minutes. Stir in garlic, chili powder, and cumin. Cook for 30 seconds. Stir in tomatoes and beans. Cover. Reduce heat and simmer until tomatoes break down, about 10 minutes.
3. Remove squash when done. Reduce overn to 325.  Fill the squash with the turkey filling. Top with cheese. Bake in the baking dish 8 min. Remove. Microwave tortillas for 20 seconds to warm them up. Serve the stuffed squash and warm tortillas. Don't be afraid to spill the stuffing because your tortilla is waiting!