23 Weeks & Delicious Stuffed Acorn Squash

So I took this belly pick in the mountains this weekend because I love the red fall leaves!...and I had my "fall" shirt on and was feeling all great about myself. Today at work I saw my belly move from a kick, or a punch. It was the first time I have seen it on the outside and not just felt it in the inside. It made me smile. It was super weird. I just froze and kept watching my stomach. If someone was watching me they would probably think I was crazy just staring at my stomach. She was kicking a lot higher than she normally does, and it was quite hard. So cool. That is one cool/nice/enjoyable thing about being pregnant. The little things like that I guess is what makes it all worth it....and the cute little baby at the end.

Tonight I made this: Southwestern Stuffed Acorn Squash

I was worried that it wasn't going to taste good. Which is always the worry with trying new recipes. But this one was DELICIOUS! It felt very "fallish" too. Which obviously I'm totally into right now. I really want to enjoy every bit of fall a can before it is all over. Below is the recipe if you feel the need to try this one out. I thought it was very good.

ingredients

• 3 acorn squash (3/4-1 pound each)
• 5 ounces bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 15-ounce can black beans, rinsed (see Tip)
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese
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directions

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. 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.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. 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.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
5. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.