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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person. Ingredients:
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 |
Directions:
1. 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. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender. Yield: 4 servings.
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