Stuffed buttercup squash

Serves 2

Monterey Jack cheese and chipotle chili powder add Tex-Mex flavour to this simple squash dish.

46 oz

buttercup squash, cut in half and seeds removed

1 tbsp

canola oil, cold pressed

onion, diced

2 7-oz

spicy sausage, removed from casing

2 cups

plum tomatoes, chopped into 1-inch chunks

1 cup

canned (unsalted) black beans, drained and rinsed

1 tsp

chipotle chili powder

1/4 cup

monterey jack cheese, grated

Preheat oven to 375 F. Line a rimmed baking pan with foil. Set aside.
In a large skillet over medium heat, sauté onion in the oil until golden brown. Add sausage meat, breaking it up into small little pieces as it browns. Continue until cooked through.
Add tomatoes, beans and chili powder and stir until combined.
Place squash halves on the prepared pan. Divide the filling in half and heap into squash halves.
Place a piece of foil over the top of the squash, wrapping loosely over the tops to cover.
Bake for one to 1 1/4 hours or until the squash is tender. Remove from oven and remove foil. Sprinkle each half with two tablespoons grated cheese.
Return to the oven and bake for five minutes or until the cheese has melted.
Remove from oven and let sit for 10 minutes before serving.