Turkey and Wild Rice-Basmati Stuffed Acorn Squash with Cranberries

Cooking instructions

1. acorn squash flesh (roasted
   Heat oven to 425 F (220 C). Halve and seed an acorn squash. Place the halves cut-side up on a sheet pan and roast for 25-35 minutes, until the flesh is tender but the skins still hold their shape.
2. acorn squash flesh (roasted
   Scoop out the roasted squash flesh amount according to the serving size, leaving enough flesh around the edges to keep the squash shells sturdy. Reserve the shells for serving.
3. olive oilground turkey (93% lean)
   Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, for 5-6 minutes or until browned and cooked through.
4. wild rice (cooked)basmati rice (cooked)dried cranberriesdried sagekosher saltblack pepper
   Add the cooked wild rice, cooked basmati rice, dried cranberries, sage, salt, and black pepper. Cook for about 2 minutes, stirring, until heated through.
5. acorn squash flesh (roastedground turkey (93% lean)
   Add the roasted squash flesh and gently fold it into the turkey and rice mixture, leaving some larger pieces for texture.
6. goat cheese (crumbled)
   Remove the skillet from the heat and fold in the crumbled goat cheese until slightly softened and evenly distributed.
7. acorn squash flesh (roasted
   Spoon the filling into the reserved squash shells. Return to the oven for about 5 minutes, until the filling is hot. Serve directly in the squash shells; the shells are used as serving bowls and are not included in the edible portion.