Chili-Stuffed Acorn Squash

• Vegetarian
• Gluten free

• Produce

  • 2 20-oz. acorn squash
  • 1/3 cup Bell pepper
  • 1/2 cup Black beans, canned
  • 1 1/2 tsp Garlic
  • 2 tbsp Jalapeno pepper
  • 1/3 cup Onion
  • 1/2 cup Portabella mushrooms
  • 3/4 cup Tomato
  • 1 1/2 cups Tomatoes, canned

• Baking & Spices

  • 1 1/2 tsp Chili powder

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

• Dairy

  • 1/4 cup Mexican-blend cheese, reduced-fat

Found on hungry-girl.com

Description

Ingredients

• Two 20-oz. acorn squash, halved, seeds removed
• 1/2 cup chopped portabella mushrooms
• 1/3 cup chopped onion
• 1/3 cup chopped bell pepper
• 2 tbsp. seeded and chopped jalapeño pepper
• 3/4 cup seeded and chopped tomato
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup canned black beans, drained and rinsed
• 1 1/2 tsp. chopped garlic
• 1 1/2 tsp. chili powder
• 3/4 tsp. ground cumin
• 1/4 cup shredded reduced-fat Mexican-blend cheese
• 2 medium-large zucchini, stem ends removed
• 2 cups chopped spinach leaves
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/8 tsp. each salt and black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped

Directions

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Place squash halves on the baking sheet, cut sides down. Bake until soft, 25 - 30 minutes. Meanwhile, bring a medium pot sprayed with nonstick spray to medium heat. Add mushrooms, onion, bell pepper, and jalapeño pepper. Cook and stir until partially softened, about 3 minutes. Add chopped tomato. Cook and stir until mostly softened, about 2 minutes. Add all remaining ingredients except cheese to the pot. Cook and stir until hot and well mixed, about 1 minute. Remove from heat. Remove baking sheet from oven. Flip squash halves, and evenly fill with chili mixture. Sprinkle with cheese. Bake until cheese has melted, about 5 minutes.
• Preheat oven to broil. Spray a baking sheet with nonstick spray. Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes. Flip zucchini and microwave for 2 more minutes, or until softened. Pat dry. Let cool, about 5 minutes. Cut zucchini in half lengthwise. Gently scoop out and roughly chop the inside flesh (do not discard), leaving about 1/4 inch inside the skin. Thoroughly pat dry. (Both the hollow halves and the chopped zucchini.) Place hollow zucchini halves on the sheet. Bring a skillet sprayed with nonstick spray to medium-high heat. Add chopped zucchini, spinach, and seasonings. Cook until spinach has wilted, about 1 minute. Remove skillet from heat, and thoroughly blot contents dry. Stir in 2 tbsp. feta cheese. Evenly distribute mixture among the zucchini halves. Sprinkle stuffed zucchini halves with remaining 2 tbsp. feta. Bake until entire dish is hot and topping has lightly browned, about 3 minutes. Top with sun-dried tomatoes.

Nutrition