Stuffed Acorn Squash

I'm fortunate enough to have children who enjoy vegetables.  I've never had to hide zucchini in their brownies or cauliflower in their mashed potatoes.  (Although mashed cauliflower is wonderful, you should try it sometime.)  One of Whirling Dervish's favorite autumn meals is this Stuffed Acorn Squash.  Start with 2 acorn squash.

Cut them in half.  Drizzle the cut sides with olive oil and place face down on a baking sheet.  Roast for 45minutes to an hour at 375 depending on the size of your squash.

Towards the end of the roasting time, fire up a skillet.  Saute a medium chopped onion and 1 lb lean ground turkey.  Add 1 large peeled, cored, and chopped apple.

Add 1/4 tsp allspice, and salt and pepper to taste.  Scoop out the insides of the squash leaving 1/4 inch in the shell. 

 Add squash to the skillet and mix thoroughly.  Add 1/2 cup grated parmesan cheese.  Mix well.  Fill the shells with the turkey mixture.  Sprinkle more grated parmesan on top.  Stick these back in the oven to brown the cheese on top.

I think the camera lens got steamy in the pic above.  This is a great recipe for a blowsy autumn day.  The kids love it.  For more finicky eaters, you can place a toothpick flag in the center and call these pirate ships or navy boats.  I love scraping a spoonful of the intact squash inside the shell with each bite of the stuffing.

Thanks for popping in.  I'm linking this recipe up to Gluten Free Homemaker's Gluten Free Wednesdays, Designs By Gollum's Foodie Friday,My Romantic Home's Show and Tell Friday, and Lisa's Gluten Free's Food and Health Carnival.