Stuffed Squash with Ground Turkey and Chicken Sausage

This hearty dish features roasted squash stuffed with a savory mix of ground turkey, chicken sausage, and colorful peppers, all simmered in a rich tomato sauce. Topped with shredded cheese and a dollop of sour cream, it delivers a comforting blend of flavors and textures. Perfectly balanced for low-carb diets, this recipe is both satisfying and nutritious.

Ingredients:

• 2 medium-sized acorn or butternut squash
• 1 lb ground turkey
• 2 chicken sausages, casing removed and crumbled
• 1 bell pepper, diced
• 1 cup tomato sauce
• 1 cup Banza pasta, cooked
• 1 cup shredded cheese (cheddar or a blend)
• 1/2 cup sour cream
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
3. In a skillet over medium heat, add the ground turkey and crumbled chicken sausage. Cook until browned, breaking it apart as it cooks.
4. Add the diced bell pepper and cook for another 5 minutes until softened.
5. Stir in the tomato sauce, cooked Banza pasta, garlic powder, onion powder, and Italian seasoning. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Once the squash are done roasting, carefully flip them cut-side up. Fill each half with the turkey and sausage mixture.
7. Top with shredded cheese and return to the oven for another 10 minutes until the cheese is melted and bubbly.
8. Serve hot with a dollop of sour cream on top.