Chili in a Squash

Ingredients:

1 pound maple-flavored pork sausage 1 small green bell pepper, cored, seeded and diced 1 garlic clove, peeled and minced 1 small onion, peeled and diced 1 jalapeno chile, cored, seeded and minced 2 medium tomatoes, cored and diced 1/4 teaspoon red pepper flakes 2 teaspoons medium chili powder 2 teaspoons tomato paste Salt and pepper to taste 2 small acorn squash

Instructions:

Crumble sausage into pieces and brown in large skillet. Remove and reserve sausage. To remaining fat add bell pepper, garlic, onion and chile. Sauté 5 minutes to soften. Add tomatoes, red pepper flakes, chili powder and tomato paste. Stir in 1 to 2 tablespoons. water to make a mixture that’s very moist but not soupy. Return sausage to skillet. Simmer 10 minutes. Season with salt and pepper.

Cut squash in half lengthwise. Scoop out and discard seeds. Place squash halves in small roasting pan. Fill with chili. Add 1 cup water to pan. Cover squash lightly with foil. Bake in preheated 375-degree oven for 45 minutes or until squash is tender and can be pierced with fork. Remove foil and bake 5 more minutes to brown.

Serves 4

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