Tonight the sausage went into a Nelson Family favorite weeknight meal: bean and sausage stuffed acorn squash. We love the balance between the sweet squash and the spicy filling. This meal is not only super healthy, but it takes only about 15 minutes total to make. Win-win!
Spicy Sausage and Bean Stuffed Acorn Squash - feeds 2
- 1 large acorn squash
- 2 links of Mexican-spiced vegan sausage, crumbled (I used Field Roast)
- 1 cup pinto beans
- olive oil for cooking
- 1/4 cup red chile sauce, plus extra for garnish (I use Santa Fe Ole, which is available online)
Start with a large acorn squash. Slice it in half and scoop out the seeds. Place the squash face down in a microwave safe dish and cook for 7-8 minutes or until tender.
|Such a beautiful veggie!|
|Canned beans are fine, but leftover homemade beans from the last post are better!|
|My current favorite vegan red chile sauce|