- 2 medium acorn squash
- 1/2 pound ground turkey
- 1 egg
- 1/2 cup cooked wild rice
- 1/2 cup chopped, peeled tart apple
- 1/2 cup chopped fresh 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
- Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.