Now that cool weather is finally here, I've been craving fall foods. Acorn squash is high on the list of fall ingredients that I enjoy.
I've never done anything with acorn squash except bake the halves with brown sugar and butter, so when I saw this recipe I was inspired to try something new.
Southwestern Stuffed Acorn Squash comes from Eating Well magazine. This was a great dish for a cool fall evening. The slightly spicy filling pairs nicely with the sweetness of the squash.
I followed the recipe pretty much as written, except I skipped the bell pepper, used plain ground turkey and added a couple dashes of ground chipotle powder instead of the Tabasco. Oh, and shredded Mexi-cheese instead of Swiss.
Totally yummy and easy.