Turkey & Cranberry Stuffed Acorn Squash

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All the flavours of the holiday season, without actually roasting a turkey! Acorn squash, also known as pepper squash, is a good source of fibre.

Tags: Intermediate, 20 Mins, Entrées, Chicken/Poultry, Baking, Microwave, Fry, President's Choice Blue Menu

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3	small acorn squash
1 pkg (454 g)	PC Blue Menu Air Chilled Minced Turkey - Extra Lean
1	medium apple, peeled, cored and diced
2	green onions, chopped
1/4 cup (50 mL	dried cranberries
1/4 cup (50 mL)	chopped pecans
3/4 tsp (4 mL)	salt
1 pouch (283 g)	PC Cooked Whole Grain Brown Rice Sides
3/4 cup (175 mL)	PC Blue Menu Light Triple Cheddar Shredded Cheese

Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil; spray lightly with cooking spray.
Cut squash in half lengthwise. Remove seeds. Place squash cut side down on prepared baking sheet; bake in centre of oven for about 40 minutes or until tender.
Meanwhile, spray large nonstick frying pan with cooking spray; heat over medium-high heat. Cook turkey and apple, breaking turkey meat up with a wooden spoon, for about 5 minutes or until turkey is no longer pink Stir in green onions, cranberries, pecans and salt; cook for 1 minute.
Place rice pouch on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes. Measure out 1 cup (250 mL) of the rice; save remainder for another use. Stir rice and half of the cheese into turkey mixture.
Turn cooked squash over so that cut sides are facing up. Divide rice mixture among squash halves; sprinkle with remaining cheese. Return to oven; bake for about 12 minutes or until cheese is golden and bubbling.