Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.
Cut squash in half horizontally.
Scoop out and discard seeds.
Place the squash cut-side down on the prepared baking sheet.
Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat.
Add onion and bell pepper; cook, stirring often, until softened, 3 to 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 to 12 minutes.
When the squash are tender, reduce oven temperature to 325 degrees .
Fill the squash halves with the turkey mixture.
(Our recipes are analyzed with rinsed, regular canned beans.)
Or, if you have the time, cook your own beans from scratch.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
