Thea's Turkey Stuffed Baked Acorn Squash

It's about to be thanksgiving. To me I think of cranberry, squash, turkey, cinnamon, apple cider, etc. I thought I would take a risk and try a "out of the ordinary" recipe. These flavors of Thanksgiving all in one turned out to mix extremely well. This is a comforting, and filling meal. This meal is so nutritious, you would never expect all that flavor to come through so well!

Ingredients:
1 Medium Acorn squash
10 Oz. Extra Lean Ground Turkey
1 1/2 C. Spinach
1/4 White onion chopped
1/2 C. Chopped mushroom
1 tsp. Cinnamon
1 tsp. Garlic
1/4 C. Unsweetened Apple Juice
1/4 C. Unsweetened cranberries (dried are ok as well)
2 Tbsp. Slivered almonds

1.Preheat oven to 450 degrees.
2.Using a strong chef's knife, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half.
3. On baking pan fill with 1/4 in. water, then place each half in a baking pan, cut side down.
4. bake for about 25-30 minutes or until soft.

WHILE THAT IS BAKING.

1. In large pan on the stove top, add spinach, garlic, onion, mushroom, cinnamon, unsweetened apple juice, cranberries, and almonds.
2. Let them reduce until spinach and mushrooms are cooked.
3. Add Turkey and stir until cooked through.

NEXT

1. Take acorn squash out of the oven.
2. Drain the water, and flip open sides of squash up.
3. Spoon turkey mixture into acorn squash and fill squash.

4. Add in to oven for about 8-10 minutes.
5. Remove from oven, plate up, and serve.