INGREDIENTS

  • 2 medium acorn squash
  • 1/2 lb ground turkey
  • 1 egg
  • 1/2 cup cooked wild rice
  • 1/2 cup chopped peeled tart apples
  • 1/2 cup chopped fresh cranberries or 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.