Stuffed Squash with Turkey and Apples Recipe

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Brush the squash with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt and a pinch of pepper. With the cut sides down, place the squash on the baking sheet.

Bake for 35 to 40 minutes, or until tender when pierced with the tip of a paring knife. Remove and cool briefly.

While the squash roasts, cook the rice. In a small saucepan, bring 2 cups of water and ¼ teaspoon salt to a boil. Add the rice and adjust the heat to a simmer.

Set a lid on top, slightly askew, and cook for 40 to 45 minutes, or until the rice “grains” are tender (some grains may begin to separate or burst). Drain in a sieve or fine-mesh colander.

In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Add the turkey and break it up into tablespoon-sized clumps using a stiff spatula or wooden spoon.

Cook for 5 to 7 minutes, stirring often to further break up the meat until it begins to brown.

Add the shallot, celery, apple, sage, rosemary, cranberries, ½ teaspoon salt, and a pinch of pepper. Cook and stir for another 3 to 4 minutes, or until the vegetables soften.

If the pan seems dry, add up to ¼ cup water, 1 tablespoon at a time, and stir to scrape up any brown bits on the bottom of the skillet until the water evaporates. Stir in the cooked rice. Taste and add more salt and pepper, if desired.

Turn the squash on the baking sheet so the cut side is up. Divide the filling between the halves.

In a small bowl, mix the breadcrumbs with 1 teaspoon of oil. Sprinkle on top of the squash halves.

Bake for 10 minutes, or until hot all the way through and the breadcrumbs are browned.