Acorn squash stuffed with turkey sausage, spinach and tomatoes
- 2 acorn squashes
- 1 yellow onion
- 1 lb italian turkey sausage
- 1 ⅓ cups cherry tomatoes
- 2 tbsp olive oil
- 4 cups spinach
- 2 tsp minced garlic
- 1 tbsp chili powder
- 1 tbsp cumin
Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.
Meanwhile, coarsely dice onion. Slice turkey sausage into 1/2-inch coins. Cut cherry tomatoes in half.
Heat olive oil in a skillet over medium high heat. Add onion and turkey sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.
Place acorn squash on a baking sheet and fill with turkey sausage mixture. Broil until top is golden, about 3 minutes.