MEXICAN STUFFED ACORN SQUASH

stuffed-squash-beef-beans-18

Ingredients
  • 2 medium acorn squash
  • 1/2 pound ground beef (I used 96% lean ground beef)
  • 1/2 cup chopped onion^
  • 1/4 cup chopped green or red bell pepper^
  • 1 can (15 ounces) black beans*, drained and rinsed
  • 1 cup (8 ounces) your favorite spaghetti sauce
  • 1/2 cup uncooked quinoa (rinse if needed)
  • 1 cup corn kernels (I used frozen, thawed)
  • 1 tsp minced garlic
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh chopped cilantro
  • Shredded Cheddar* cheese, for topping

^I used thawed frozen pepper stir fry mix (Birds Eye) to cut prep time

*Rinse and drain beans well as they may have some gluten cross-contamination and Kraft shredded cheeses are all gluten free.

Preparation

Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker.
Meanwhile, in a large mixing bowl combine the remaining ingredients except the cheese. Stuff the squash and add a small amount of water (1/4 cup) to bottom of crock pot.  Cook on LOW 4-5 hours until the squash is tender*.  Serve with cheese on top.

*You can also bake in a 350 F oven for 1 1/2 to 2 hours – just place squash in a baking dish with a cup of water on the bottom.

A GREAT GLUTEN FREE MEAL WHICH CAN ALSO BE MADE WITHOUT GROUND BEEF FOR A VEGETARIAN TWIST.

Adapted from the Original Recipe http://southernfood.about.com/od/wintersquashrecipes

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