Stuffed buttercup squash

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




  • 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.