Autumn Acorn Squash

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

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  medium acorn squash
• 1⁄2 lb ground turkey
• 1  egg
• 1⁄2 cup  cooked wild rice
• 1⁄2 cup  chopped peeled tart apple
• 1⁄2 cup  chopped fresh cranberries or 1⁄2 cup frozen cranberries
• 1⁄4 cup  chopped celery
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried parsley flakes
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cardamom

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.