Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months.

Ingredients Nutrition

Directions

  1. Cut squash in half and discard seeds; set squash aside.
  2. In a skillet over medium heat, cook turkey until no longer pink; drain.
  3. Add egg, rice, apple, cranberries, celery, salt, parsley, allspice and cardamom.
  4. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2" baking dish. Fill dish with hot water to a depth of 1/2 inches
  5. Cover and bake at 350 for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
  6. Yield: 4 servings.

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